I have better luck rehydrating ground meats rather than sliced roasted meats. Canned items sometimes work OK, as well. Maybe the cell walls are affected by pressure cooking in the canning process. Anyway, *I* would go with something like shelf-stable packaged stuffing with added ingredients like dehydrated celery, cooked, dehydrated ground turkey, and packaged dry turkey gravy. The fat in homemade stuffing, gravy, etc., seems to interfere with drying/rehydrating, and keeping qualities. Yes, I've tried both ways. Maybe I should have made repeat attempts, but I have found some things that work for me and have stuck with them.

CM