Directions

1. Preheat oven to 425°F. Spray a casserole dish with cooking oil spray. Set aside.
2. Remove the frozen waffles from the package and place waffles directly on the rack in the oven for about 3 minutes, flipping over halfway through. Transfer waffles to a wire rack to cool. When cooled, cut waffles into ½-inch pieces. Place in a large bowl. Set aside.
3. Set oven temperature to 350°F. In a large skillet, heat olive oil or butter over medium heat. Add the onion, celery, garlic, mushrooms and apple, sauté until softened. Stir in the sage, thyme, salt and pepper.
4. Add mixture to waffle pieces along with raisins, chicken sausage and broth. Depending on how moist you want the stuffing, use more or less of the broth. Mix well. Transfer stuffing to prepared dish. Cover with foil. Bake at 400° for 20 minutes, remove foil and bake another 15 minutes – until it is crispy on top.
Per serving: 104 calories, 3g fat, 1g sat fat, 18g carbohydrates, 4g protein, 141mg sodium, 2g fiber, 29mg calcium