Plug in your waffle iron and set it to a medium-high heat setting. Allow it to heat up completely while you prepare the mixture. This ensures the stuffing starts crisping the moment it hits the plates.

In a large mixing bowl, place the 4 cups of leftover stuffing. Add the two beaten eggs and 2 tablespoons of the broth. Use a fork or spatula to mix everything together until the eggs are well incorporated and the stuffing feels moist but not soggy.

If your stuffing was very dry to begin with, add the remaining broth one tablespoon at a time. The mixture should hold together when pressed. If it is too crumbly, the waffle will fall apart in the iron. If it is too wet, it won’t get crispy.

Generously spray the waffle iron with non-stick cooking spray. Scoop about 1 cup of the stuffing mixture onto the center of the iron. Close the lid and press down firmly. Cook for 5 to 7 minutes, or until the waffle is golden brown and crispy. Avoid opening the lid too early, as the waffle might tear.

Carefully lift the waffle out using a fork or silicone spatula. Place it on a warm plate and repeat the process with the remaining stuffing mixture until all waffles are cooked.