1. If making your own stuffing, slice bread in 1/4″ squares and dehydrate at 95° for 4-5 hours. To make it extra tasty, lightly fry the bread in some butter (or oil) and minced garlic before putting in the dehydrator. Remove from dehydrator and set aside. 
2. Slice carrot, onion, celery, and mushrooms into 1/4″ thick slices
3. Blanch carrots for 2 minutes. Drain and set aside. 
4. Blanch cranberries for 2 minutes (skins should break). Drain and set aside.  
5. Dehydrate vegetables & cranberries at 135° for approx 4-10 hours for vegetables; 24-30 hours for cranberries. (Note: use fruit leather tray for garlic)
6. Cook ground turkey until golden brown. (avoid cooking with oil – use water as needed instead).
7. Lightly rinse and drain turkey to rid of excess fats and oils. 
8. Dehydrate turkey at 160° for approx. 7 hours
9. Combine all ingredients except instant gravy into a container. You will prepare the gravy just before eating the meal. 
10. If you made your own stuffing, now is when you will add thyme, rosemary, sage, garlic powder and salt. 

Voilà! Your turkey dinner in a bowl is ready to go! (see how to rehydrate below)