Preheat the oven to 300°F.
Lay the mini waffles in a single layer on a large baking sheet and bake for 30 minutes until dry. Remove from the oven and break into small pieces.
Meanwhile, put the chopped bacon in a skillet over medium heat and cook for 5 minutes.
Reduce the heat to low, add the chopped onion and celery and cook for a further 10 minutes until the onions and celery are transparent.
Add the sage, parsley, thyme, and chicken stock, stir well. Turn the heat up to medium and bring to the boil.
Reduce the heat to low and simmer for 1 minute.
Crack the eggs into a bowl and whisk well.
Add the broken chaffle pieces and stir and toss until they are all completely coated in egg.
Add the stock and vegetable mixture and toss the chaffle pieces well.
Turn the oven up to 375°F.
Let the stuffing stand for 2 minutes and then stir again very well.
Put the stuffing into a long, shallow buttered casserole dish and spread out evenly.
Dot the top of the stuffing with butter, cover with foil and bake in the center of the oven for 30 minutes.
Remove the foil and bake for another 15 minutes until the stuffing is nicely browned.