Preheat waffle iron and spray with nonstick cooking spray.
In a large bowl, stir together the leftover stuffing and 2 eggs until combined. Add 1/4 cup of chicken broth and mix until incorporated and moist.
Scoop half of the stuffing mixture into the waffle iron and spread evenly until the entire iron is covered with a thin layer of stuffing. Close the lid and let the waffle bake until crispy golden brown and the egg is cooked throughout (follow manufacturer's instructions for accurate cook time). Transfer waffles to a serving plate and repeat with remaining stuffing.
Prepare the other 2 eggs as desired (I chose poached, but over easy works too) and serve on top of the stuffing waffles. Pour warm gravy over the egg and stack of waffles. Serve immediately.
Best stuffing for waffles: Stuffing waffles work best with basic stuffing (without big chunks of vegetables or meat). You can warm it up slightly beforehand to make it easier to mix.
Cooking time: Stuffing waffles may take longer because the egg has to cook through. The waffles are done when the outside is crispy brown.
Suggested tools: I love this waffle iron I own! Works perfectly for all kinds of waffles.