First, make your chaffles. This recipe makes 4 mini chaffles.
Preheat the mini waffle iron.
Preheat the oven to 350F
In a medium-size bowl, combine the chaffle ingredients.
Pour a 1/4 of the mixture into a mini waffle maker and cook each chaffle for about 4 minutes each.
Once they are all cooked, set them aside.
In a small frying pan, saute the onion, celery, and mushrooms until they are soft.
In a separate bowl, tear up the chaffles into small pieces, add the sauteed veggies and 3 eggs. Mix until the ingredients are fully combined.
Add the stuffing mixture to a small casserole dish (about a 4 x 4) and bake it at 350 degrees for about 30 to 40 minutes.