10-15 waffles (I used 10 large Belgian waffles, which is about 8 cups), cubed into 1-inch pieces
2 pounds breakfast sausage (think Jimmy Dean’s – this is America!)
2 tablespoons unsalted butter
2 onions, finely chopped
5 stalks celery, thinly sliced
4 cloves garlic, finely minced
1 cup walnuts, roughly chopped
1 cup dried cranberries
1 ½ teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon ground sage
4-5 cups chicken stock (or go nuts and do half chicken stock, half apple cider)
1 cup maple syrup, plus more for drizzling
3 tablespoons unsalted butter, finely cubed
Sea salt, for sprinkling