Place your (beef) bacon on a parchment lined sheet pan and place in a cold oven. Turn the oven on to 400°F. The bacon should be crispy roughly when the oven reaches temperature. Allow the bacon to cool and chop in to small pieces and put to the side.

In a large sauté pan add about a ½ inch of vegetable oil and add your onions. Sauté the onions over low heat until they are dark brown.

Add the garlic, mushrooms, and celery to the pan with the onions and continue to cook until the celery and mushrooms begin to brown.

In a large mixing bowl add the bread, vegetables, bacon, eggs, stock and sage. Stir to combine. Allow the mixture to sit covered in the refrigerator to hydrate for two hours to overnight.

Place enough stuffing to fill your waffle iron to fill it up and cook until crispy. Serve immediately or keep warm in a 200°F oven. Top with your favorite gravy and enjoy.