In a large bowl mix together stuffing with egg and milk.

Heat up a Belgium waffle maker and using a silicon brush or paper towel lightly coat both sides to prevent sticking.

Scoop about 1/2 cup of stuffing batter onto waffle maker, close lid and cook for 4-5 min until golden brown and slightly crispy.

Heat oil in a medium pot over low-med heat. Add onions and sauté for 1 minute.

Add mushrooms, salt, pepper, sage and sauté until mushrooms are browned, roughly 8 minutes. Add red wine and vinegar and cook until liquid almost evaporates, roughly 30-60 seconds.

Stir in stock and bring to a boil until reduced, about 15 minutes.

Combine flour and water in a bowl and stir until smooth.

Whisk flour mixture into the pan and simmer on low for 2 minutes or until slightly thickened, stirring occasionally.

Optional: Take about half of the mushroom gravy and blend it for about 10 sec in a blender and add it back to the pot for a less chunky gravy.

Remove from heat. Stir in butter and allow to cool and thicken slightly before serving.

To assemble, start with 1 or 2 waffles, 1-2 slices of turkey breast, large ice cream scoop of mashed potatoes, pour on mushroom gravy and sprinkle on pomegranate seeds.