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Steps
1
Heat waffle iron. In large bowl, stir together baking mix, milk, oil and eggs. Bake batter according to manufacturer’s directions for waffle iron. Lay waffles on baking sheet; cool. Cut cooled waffles into 1-inch cubes. Place on baking sheet; cover with paper towel. Dry waffle cubes overnight.
2
In 10-inch skillet, melt butter. Cook bacon in butter until bacon is crispy. Remove bacon; set aside. Add onion, celery, salt, pepper and sage to skillet. Cook and stir onion mixture until onion is tender.
3
Heat oven to 425°F. Spray 13x9-inch baking dish with nonstick spray.
4
In large bowl, stir together waffle cubes, bacon, onion mixture and cranberries. Pour broth over mixture, stirring until all ingredients are moistened. Spoon into baking dish; cover with foil. Bake 30 minutes; remove foil (add more chicken broth if mixture seems dry). Bake uncovered 20 to 25 minutes longer until top is crispy.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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