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These roasted turkey thighs with stuffing deliver all the comfort of a classic holiday meal without the full bird. Juicy, seasoned thighs roast directly over a savory bread stuffing, letting the drippings soak in for incredible flavor and a crisp, golden top. Everything bakes in about an hour, making it a satisfying, streamlined dinner any night of the week.
We baked our turkey thighs with a honey-butter glaze that gives the meat a delicious coating while the honey helps them brown beautifully. If you like this recipe you will love our baked turkey wings.
Here’s Why This Roasted Turkey Thigh Recipe Works
Roasting the thighs directly over the stuffing adds flavor. The turkey drippings soak into the bread mixture, giving the stuffing rich, savory depth without needing extra fat.
A mushroom-herb base keeps the stuffing moist and aromatic. Sautéed mushrooms and herbs build layers of flavor that hold up during baking. This recipe also works with my fennel dressing.
The honey–soy glaze creates crisp, golden skin. Brushing the thighs mid-roast adds color, sweetness, and umami while preventing the turkey from drying out.
Dark meat becomes more tender as it roasts. Turkey thighs benefit from longer cook times. The connective tissue breaks down slowly, turning the meat extra tender.
Recipe Tips
Toast the almonds: This boosts their nuttiness and helps them stay crisp inside the stuffing.
Sauté the mushrooms separately: Browning them first concentrates their flavor and prevents the stuffing from becoming soggy.
Use a thermometer: Roast the thighs to 170–175°F so the connective tissue has time to break down and the meat turns extra tender.
Add the glaze later: Brushing it on after the first 30 minutes keeps it from burning and gives the skin a glossy, caramelized finish.
Tent if needed: If the skin darkens too quickly, loosely cover the dish with foil during the final stage of roasting.
Let the stuffing rest before serving: A brief 5–10 minute rest helps the stuffing set so it scoops cleanly and doesn’t fall apart.
Choose bone-in, skin-on thighs: The bone adds moisture and flavor, while the skin protects the meat and crisps up under the glaze.
Dry the turkey thighs well: Removing moisture before seasoning helps the skin brown more evenly.
Don’t overcrowd the pan: Giving the thighs a little space on top of the stuffing promotes better airflow and crispier skin.
Serve these turkey thighs with two or three side dishes for a small Thanksgiving dinner. Try a squash and beet salad, jalapeno sweet potato mash, and Instant Pot braised green beans.
If you have leftover stuffing, you can use it for a stuffed acorn squash the next night.
If you are looking for another recipe for a small Thanksgiving dinner, try my Roasted Turkey Breast.
Baked Turkey Thighs with Stuffing
These roasted turkey thighs with stuffing bring together tender, flavorful dark meat and a richly seasoned mushroom stuffing in one comforting casserole. Once you pull it from the oven and let it rest, you’re rewarded with a complete, satisfying meal that’s as practical for weeknights as it is worthy of a holiday table.
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Roasted Turkey Thighs with Mushroom Stuffing
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Ingredients
For the Turkey:
- 2 turkey thighs, about 1 pound each, skin on, bone in
- 2 tablespoons olive oil, divided
- Salt and pepper
For the Mushroom Stuffing:
- 1 box cubed stuffing mix, 10 ounces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalk celery, diced
- 3 garlic cloves, finely chopped
- 8 ounces fresh mushrooms, sliced
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon Fresh thyme
- 1 ½ cup sliced almonds, toasted
- 1 teaspoon seasoning salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon ground sage
- 1 large egg, lightly whisked
- 2 cups chicken broth
- ½ cup dry white wine
- 10 tablespoons butter, divided
For the glaze
- 4 tablespoons honey
- 4 tablespoons butter
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
Instructions
Prepare the Turkey Thighs:
- Pat the turkey thighs with a paper towel to remove any moisture, then coat with one tablespoon of olive oil, season both sides with salt and pepper and place on a plate while preparing the stuffing:
For the Stuffing:
- Preheat the oven to 350°F and coat a 3-quart casserole dish with oil spray, reserve.
- Add the stuffing mix to a large bowl and set aside.
- Heat the remaining 2 tablespoons of olive oil in a skillet set over medium heat and add the onion and celery. Sauté until the onion is translucent then stir in the garlic and cook an additional 30 seconds. Remove the skillet from the heat and add the vegetables to the bowl with the bread cubes.
- In the same skillet, sauté the mushrooms until they are nicely browned, about 5-8 minutes. Transfer the mushrooms to the bowl of mix and add the chopped rosemary, thyme leaves, and sliced almonds. Sprinkle the seasoning salt, pepper, and dried sage into the bowl.
- Whisk the egg in a small dish, pour it over the mixture in the bowl, and toss to combine well.
- Add the chicken stock, wine and 8 tablespoons of the butter to a saucepan and bring to a boil, then pour over the stuffing mix. Toss to combine.
- Transfer the stuffing mix to the prepared casserole dish.
Bake the Casserole:
- Arrange the seasoned turkey thighs on top of the stuffing and transfer to the oven.
- Roast the casserole for 30 minutes, then remove from the oven.
- In a small microwave-safe dish, combine the honey, butter, soy sauce, and garlic. Melt the mixture in the microwave, then brush the surface of the turkey thighs with the honey mixture.
- Return the casserole to the oven and roast for another 25-30 minutes until the turkey thighs register 170°F to 175°F with a meat thermometer and they are crisp and golden brown. (It is safe to remove them from the oven when the thermometer reaches 165°F. We cook them longer to break down the connective tissue).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Bone in skin on chicken thighs are my absolute favourite! This looks lipsmackingly delicious, Pat.
Thanks, Angie…and that stuffing! Too delicious!