If your stuffing has large pieces, quickly chop into smaller chunks. If your stuffing is moist (it holds together nicely when shaped into a ball), just go ahead and put directly into the waffle iron. If it’s dry/crumbly, consider adding a bit of chicken stock or lightly beaten egg to it before cooking in waffle iron.
Place some stuffing in waffle iron and cook until golden brown and crispy. Let cool slighty on the waffle iron, and then very carefully remove to a plate. This step requires a spatula and some finesse.
Top stuffing waffles with desired reheated leftovers and a poached egg. Devour immediately.