To make the stuffing, finely dice the celery and onions. I prefer to also use the leaves from the celery as they add flavor.

Add 6 tablespoons of the butter to a deep sided skillet, then add the celery and onions. Sauté low and slow until it is all soft and tender. Add all the seasonings and herbs: celery salt, black pepper, poultry seasoning, garlic and onions powers and celery seed ( I like to add a little more celery seed than this recipe calls for). Sauté this for 5 minutes.

Add the Better Than Bouillon and sauté into the mix. Then add the water, bring to a simmer and then simmer 20 minutes stirring occasionally.

Wash and dry the skins of the potatoes. Heat the oven to 400°, rub olive oil all over the potatoes, prick a few times with a fork. Salt and pepper all sides of the potatoes. Place on a baking sheet and bake for 60 to 75 minutes. Potato skins should be crispy and the insides soft. Keep and eye on the potatoes the first time you make this as cook times and temps vary on all ovens.

When the celery and onion mixture has simmered, add the stuffing cubes or bread to a large bowl. Pour the mixture over the cubes and really let it soak in. This stuffing mix should be slightly wet. If there is noticeable pools of water, add the extra cubes you have for emergencies. But the mixture should be wet. Let this cool.

When the stuffing is cooled, whisk the egg with the heavy cream. Add this to the stuffing mix. Again the mixture should be wet because this is going to puff up like a soufflé. If there are noticeable pools of water add some of the extra cubes.

Carefully pull the potatoes from the oven and split down the middle. Do not cut completely in half as you want to make sort of an elongated potato bowl to stuff. I cut down the center carefully because this will be HOT. The using a dish towel, push both ends of the potato slightly to the center to allow the potato insides to mash a little.

Add two pats of butter to every potato and mix it around with the potato a little bit.

Add 3 to 4 tablespoons of the stuffing mix to the top of the potatoes. I really piled it on. *You may have some stuffing left that you can freeze to bake later or bake it off and freeze it or eat it. Great with pork chops. Top each of the potatoes that have the stuffing with some pats of butter. Bake again at 400° for about 15 to 20 minutes. Watch this the firt time you bake this. The stuffing should be "puffed up" golden brown and crispy edges.

While the potatoes bake, chop up the turkey, saute it in a pan with a little butter. Add the gravy packets and however much water the packets call for. Whisk and simmer until the gravy is thickened.

When the potatoes are done, ladle the turkey gravy over the potatoes before serving and top with a dollop of cranberry sauce. *you can also add French fried onions to the top.