In a large bowl, combine 3 cups of stuffing mix with 2 cups of turkey stock. Let it sit to soak and soften while preparing the vegetables.

In a skillet, melt the butter over medium heat. Add onions, celery, and garlic. Cook until vegetables are softened and fragrant, about 6–8 minutes. Stir in Bell’s Seasoning and remove from heat to cool slightly.

Pulse the remaining 1 cup of stuffing mix in a food processor or blender to form fine crumbs.

Add ground turkey, beaten eggs, kosher salt, black pepper, softened stuffing mix, sautéed vegetables, and processed stuffing crumbs to a large bowl. Gently mix until fully incorporated.

Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper and lightly spray with nonstick cooking spray.

Using wet hands, form the mixture into a loaf shape (about 10 inches long and 4 inches wide).

Bake for 55–60 minutes or until the internal temperature reaches 155°F. Remove from oven and let rest for at least 15 minutes to finish cooking and set.

In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2–3 minutes to form a roux.

Slowly whisk in the remaining 2 cups of hot turkey stock. Add Kitchen Bouquet if desired for a deeper brown color.

Season with salt and pepper to taste and simmer until thickened.