I’m all for making stuffing out of anything but stale little chunks of white bread. Last year we did cornbread. The year before, wild rice. This year, rather than deal with only being able to eat a little stuffing because it’s made with brioche (my original plan), I decided to make Belgian waffle stuffing, which you can eat a surprising amount of. Make stuffing waffles the next day with stuffing made out of waffles, right? Mind blown.

Balance the savory flavors with dried apricots and a subtle hit of maple syrup. The added duck fat from the confit fortifies the whole dish with a richness that will make you rethink stuffing made with old dry white bread. Maybe even permanently.