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
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.
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