Step 1

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:

Step 2

Preheat the oven to 350°F and coat a 3-quart casserole dish with oil spray, reserve.

Step 3

Add the stuffing mix to a large bowl and set aside.

Step 4

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.

Step 5

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.

Step 6

Whisk the egg in a small dish, pour it over the mixture in the bowl, and toss to combine well.

Step 7

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.

Step 8

Transfer the stuffing mix to the prepared casserole dish.

Step 9

Arrange the seasoned turkey thighs on top of the stuffing and transfer to the oven.

Step 10

Roast the casserole for 30 minutes, then remove from the oven.

Step 11

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.

Step 12

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).