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Tear your 10-12 Krystals into small pieces and place them in a large bowl. If possible give them several hours or overnight to dry out a little bit.

This gives you some idea of how much 10 Krystals makes. I figure this would be enough to feed 4 or 5 people. Or 2 of me.

(Notice the proper organization of the empty boxes and the pickle pile, ready for snacking!)

Boil a few eggs. You'll need at least three for the stuffing, and since I also put chopped boiled egg in my gravy I just cook all 6.

Mise en place!

That is my favorite snotty French chef phrase. (Mire Poix is my second favorite).

Not to be confused with the Swedish Chef whose favorite phrase was, of course, "Bork! Bork! Bork!"

Mise En Place basically means "everything in it's place."

The idea is if you get all your stuff chopped, measured, and set out prior to cooking, everything runs smoother.

Bet the folks at Subway don't know they use Mise En Place every day!

So get your spices measured out and arranged and shout "Mise En Place!"

Chop your celery as desired. I like mine a bit chunky and crunchy. you could dice it rather small if you like. I also tend to use a lot of celery (1.5 cups) but you could certainly adjust that to your taste.

And yes, this is also part of Mise En Place! Say it with me: "Mise En Place!"

Next you'll saute the celery in melted butter or margerine and add it to the Krystals. (Sorry no pictures of this step, but I'm sure you can handle it!)

Now for the tricky bit. Add the chicken broth in small doses, stirring between each dose. The amount you need to add depends on how dry the Krystals are, and also your taste. I like a very moist stuffing, some folks like it dry.

It is very important that you be careful with this step. You learn quickly that if you add too much broth, you cannot get it back out. So now you need more Krystals, but they're closed, and now the kids are crying, and Thanksgiving is ruined all because you were rushing things. And I'll be saying "See I told you!"

I have never used the entire 1.25 cups of broth, but it's good to have it on hand. If you have it available, using drippings from your turkey adds to the flavor!

Mix gently until it starts to pull together. This is how I like my stuffing.

As I said you may like yours more or less moist. Play with it til you get what you like!

Place the stuffing into a baking dish and toss it in the oven.

Since everything is already fully cooked, you are only warming and lightly browning the stuffing, so temperatures and times are easily adjusted.

I actually bake mine along with the dinner rolls, while waiting for the turkey to rest.

(Yes turkey needs to rest after you cook it. If you didn't know that I bet you eat a lot of dry turkey!)

When it's done, scoop it out, drop it on a plate and...

Dig in!