Vegan Thanksgiving Leftover Waffle Sandwiches

Heat a waffle iron to the highest temperature and preheat oven to the recommended temperature on your chicken/turkey package.
Combine mashed potato waffle ingredients in a bowl, adjusting flour and milk ratio until your batter is moist but not soupy. Spray the waffle iron with non-stick spray and press about 1/4 cup of batter into each section of the waffle iron. Close the waffle iron and cook until crispy.
Place finished waffles on a plate and cover with foil to keep warm. Repeat process with remaining batter, making sure to spray the iron with non-stick spray between each waffle. You should be able to get 2 large waffles out of the batter.
Combine leftover stuffing ingredients in a bowl, again, adjusting the flour and milk ratio until your batter is moist but not soupy. Repeat the same process as you did with the mashed potato waffles.
Place finished waffles on the same plate and cover with foil.
When your oven is heated, cook chicken/turkey according to package instructions.
Heat the olive oil in a pan over medium heat. Add garlic, kale and a sprinkle of salt & pepper to the pan and sauté until kale is wilted. Add red pepper flakes (if using) and remove from the heat.
To assemble, cut waffles into quarters. Place a mashed potato waffle on a plate followed by cranberry sauce, a chicken/turkey breast, a pile of kale and finally a stuffing waffle. Serve with warm gravy.
Leftover waffles can be reheated in the oven or a toaster.