Ingredients

1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed
and discarded **
Salt and ground black pepper
2 tablespoons fresh thyme leaves
3 teaspoons dried oregano, divided
2 teaspoons olive oil
1 cup chopped onion
2 apples, peeled, cored and diced (preferably Macintosh)
2 celery stalks, chopped
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried sage
2 teaspoons dried thyme
4 cups sourdough bread cubes
2 cups reduced-sodium chicken broth

**You can ask the butcher to do this for you

Directions

Preheat oven to 450 degrees F.

Season turkey pieces all over with salt and black pepper. Rub fresh thyme and 1 teaspoon of the oregano all
over outside of the turkey pieces and place turkey in a large roasting pan.

Place turkey in oven and immediately reduce oven temperature to 375 degrees F. Roast until an instant-read
thermometer inserted into the deepest part of the thigh reads 180 to 185 degrees F, about 1 1/2 hours. Let
stand 10 to 15 minutes. Transfer to a serving platter.

Heat oil in a large skillet over medium heat. Add onion, apples and celery and saute 5 minutes, until soft.
Add parsley, sage, dried thyme, and remaining 2 teaspoons of oregano. Stir to coat apples and vegetables with
herbs and spices. Transfer mixture to a large bowl and add cubed bread and chicken broth. Toss to combine.
Season, to taste, with salt and black pepper. Transfer the stuffing mixture to a baking dish and bake in oven
at 375 degrees F for 45 minutes.