Begin by preheating your oven to 375°F (190°C). In a large bowl, combine 3 cups of the herb-seasoned dry stuffing mix with 2 cups of turkey stock. Stir to combine thoroughly and allow the mixture to sit, letting the stuffing absorb the liquid and soften.

In a medium sauté pan over medium heat, melt 6 tablespoons of butter. Add the diced onion, diced celery, minced garlic, and Bell’s Seasoning. Sauté everything together until the vegetables begin to soften, which should take about 5-7 minutes. Remove from heat and let the mixture cool slightly. I always let the vegetables cool a bit so they don't scramble the eggs in the next step.

Take 1 cup of the remaining stuffing mix and blend in a food processor until very fine, creating seasoned stuffing crumbs. Set these aside; they will help bind the meatloaf together.

To the bowl with the soaked stuffing mixture (from Step 1), add the beaten eggs, ground turkey, kosher salt, and black pepper. Mix gently to combine. Add the cooled sautéed vegetables from Step 2 and the prepared stuffing crumbs from Step 3. Fold everything together until fully incorporated, but do not overmix.

Line a medium sheet tray with parchment and spray it with pan spray. Scrape the meatloaf mixture into the center. Use a bowl of water to keep your hands wet, shaping the mixture into a log and smoothing the top and sides. This helps prevent cracking. For seasoning accuracy, you can fry a small piece of the meatloaf mixture in a skillet with a bit of butter and taste it, adjusting seasoning if needed. Bake for 55-60 minutes or until a meat thermometer inserted in the center registers 155°F. Once done, remove from the oven, tent with foil, and let rest for 15 minutes before slicing. I like to plug the thermometer hole with a fat toothpick to prevent the juices from escaping as the meatloaf rests.

While the meatloaf bakes, prepare the turkey gravy. In a medium saucepan, bring 2 cups turkey stock to a gentle simmer. In a small sauté pan over medium-low heat, melt 3 1/2 tablespoons of butter. Whisk in 5 tablespoons of all-purpose flour and cook for 2-3 minutes to remove the raw flour taste. Gradually add this roux to the simmering stock, whisking continuously until the gravy thickens to your liking. Stir in the browning and seasoning sauce and let cook on low for a few more minutes. Taste and adjust seasoning with additional salt and black pepper as needed. For extra depth of flavor, I sometimes add a splash more stock or a pinch of poultry seasoning to the gravy.

Slice the rested turkey meatloaf into thick pieces. Arrange on serving plates, generously topping each slice with the hot turkey gravy from Step 6. Serve with cranberry sauce on the side for a classic touch.