Preheat the oven to 425 degree F (220 degrees C).
In a medium bowl, whisk together the Mashed Potatoes (1 1/2 cup), Buttermilk (1 cup), Egg (2) and Butter (1/4 cup) until smooth. Stir in the Sage Leaves (5).
Add the All-Purpose Flour (1 cup), Baking Soda (1 teaspoon) and Baking Powder (1/2 teaspoon) and stir until just combined. Fold in the Parmesan Cheese (1/2 cup).
Preheat and grease the waffle iron. When ready, scoop the batter (you will need to spread the batter out using the back of a spoon or spatula) into the waffle maker and cook to your preference.
Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on you waffle maker. Tear 2 of those waffles into fourths. If you are using a square waffles just leave them whole.
Prep the sandwiches. Heat a skillet over medium heat and melt the Butter (1 tablespoon). Once hot, add the Turkey (to taste) and get it buttery and crisp all over, about 5 minutes. Remove from the heat.
Add the Avocado (1) to a bowl and lightly mash with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
Assemble the sandwiches. Line a baking sheet with parchment paper and place the waffles on the baking sheet.
Spread the mashed avocado on four of the waffle triangles/squares. Top with Brie Cheese (4 ounce), Turkey (to taste), a dollop of Cranberry Sauce (to taste) and two slices of Cooked Thick-Cut Bacon (8 slice).
Now grab the tops to the sandwiches (the remaining four triangles) and add a slice or two of brie. Place the pan in the oven for 5 minutes. Watch closely to make sure the brie doesn't get too melted!
Remove from the oven and top each triangle with one Egg (4) and then place the tops on the sandwiches. Push down and eat!