Recipe courtesy of Robin Miller
Episode: Give Thanks
Total:
2 hr 15 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 15 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.

Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.

Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.

Cook's Note

*You can ask the butcher to do this for you

This recipe has been updated and may differ from what was originally published or broadcast.

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