Roasted Turkey Thighs with Mushroom Stuffing
Roasted Turkey Thighs with Mushroom Stuffing is perfect for a small Thanksgiving dinner for two! There is a generous portion of mushrooms and fresh herbs in the stuffing and the seasoned turkey thighs are baked right on the top of the stuffing!
Servings: 2 to 4 servings
Ingredients
For the Turkey:
- 2 turkey thighs about 1 pound each, skin on, bone in
- 2 tablespoons olive oil divided
- Salt/pepper
For the Mushroom Stuffing:
- 1 box 10 oz seasoned cubed stuffing mix
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 cup diced celery
- 3 garlic cloves finely chopped
- 8 ounces mushrooms sliced
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1-½ cup toasted almond slices
- 1 teaspoon poultry seasoning salt
- ⅛ teaspoon white or black pepper
- 1 teaspoon dried sage
- 1 large egg lightly whisked
- 2 cups chicken broth
- 1/2 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
- If you are not using wine in the stuffing, increase the chicken broth with an equal amount.
- Feel free to increase the number of sliced mushrooms.
- For variety, try adding dried cranberries or raisins to the mixture.
- The turkey thighs will be finished cooking when they reach an internal temperature of 165°F, however, if you cook it to 170°F to 175°F, the meat will be more tender because the connective tissue breaks down. Since it is brown meat, it will not dry out if you cook it to 175°F.
- Cooking time will vary depending on the size of your turkey thighs. For the most accurate cooking time, use a meat thermometer.
- If the turkey thighs begin to get too brown before they are finished cooking, cover them loosely with aluminum foil.
Nutrition
Serving: 1 | Calories: 1246kcal | Carbohydrates: 30g | Protein: 62g | Fat: 100g | Saturated Fat: 29g | Polyunsaturated Fat: 66g | Trans Fat: 2g | Cholesterol: 327mg | Sodium: 1662mg | Fiber: 10g | Sugar: 8g
