For the bacon: Preheat the oven to 400 degrees F. Put the bacon on a baking sheet and roast until crisp, about 15 minutes. Set aside. Reduce the oven temperature to 350 degrees F.
For the cranberry Dijon mayo: Whisk the cranberry relish together with the mayonnaise and mustard in a medium bowl. Cover and refrigerate until ready to serve.
For the cornbread waffles: Preheat a waffle maker. Put a rack on a baking sheet.
In a large bowl, stir together the leftover stuffing, eggs, parsley and sage. Add 1/4 cup of the chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well moistened--it should just hold together in your hand. Season with salt and pepper.
Using about 1/2 cup per waffle, shape the stuffing mixture into fat round patties; they should be smaller than the waffle grids.
Spray the waffle maker with some nonstick spray, then add the stuffing patties and close the lid. Let the waffles cook until golden brown, crispy and cooked through, 5 to 7 minutes. (The waffle maker should stop steaming when the waffles are cooked through.) Remove the waffles to the rack on the baking sheet, and repeat with the remaining waffle mixture.
Put a few slices of Brie on each waffle, transfer to the oven, and warm just to melt the cheese a bit, about 5 minutes.
For the turkey: Meanwhile, bring about 1 cup of broth to a simmer in a large skillet. Add the turkey and heat until just warmed through, about 5 minutes.
For the eggs: Melt the butter in a large nonstick skillet over medium-high heat. Add the eggs and fry until the whites are set and the yolks still runny, about 4 minutes. Season with salt and pepper.
To assemble: Dollop some of the cranberry Dijon mayonnaise on top of each waffle. Top with some warm turkey, then some bacon, and finally an egg. Serve immediately.