Ingredients for 6 servings:
1. 3 corn muffins, crumbled
2. 2 -3 slices white bread, processed into crumbs (I used rather thick heels)
3. 1/2 large onion, minced fine
4. 1/2 minced celery & leaves
5. 1/2 teaspoon parsley, to taste
6. poultry seasoning
7. 1 egg, beaten
8. 6 ounces chicken stock or 6 ounces turkey stock

Directions:
1. Mix the corn muffin and bread crumbs in a large bowl. Sauté the onion and celery in butter until soft. Add to crumbs along with salt, pepper, parsley and poultry seasoning. Smell and taste to adjust seasoning. Let sit out overnight to dry a bit and for the flavors to blend. Adjust the seasoning again the next day.
2. When you want to make the waffles mix the egg into the bread mixture. Add the stock a little at a time and mix well. You want the stuffing mix to be wetter than if you we baking in a pan – about the consistency of thick pancake batter. Bake according to manufacturer’s directions using enough ‘batter’ to cover the cooking plate completely.
3. Makes six 4×4.5-inch waffles.

Enjoy your meal!