Stuffed Turkey Thighs with Pan Gravy

Ingredients 
1 (6-ounce) box your favorite stuffing or homemade stuffing 
4 skin-on turkey thighs, deboned and butterflied 
2 tablespoons freshly chopped rosemary, plus more for garnish
2 tablespoons freshly chopped thyme, plus more for garnish
Kosher salt and freshly ground black pepper 
Olive oil 
2 tablespoons unsalted butter 
1 large Spanish onion, chopped 
2 tablespoons all-purpose flour 
4 cups stock (turkey or chicken) 
½ tablespoon poultry seasoning
½ tablespoon worcestershire sauce 
Additional Equipment 
Kitchen twine 

Directions 
Prepare box stuffing according to box instructions. Preheat oven at 350 degrees Fahrenheit. 

Place turkey thighs skin side down. Stuff each thigh with ¼ of stuffing leaving a ¼-inch border. Sprinkle rosemary, thyme, salt, and pepper evenly across the stuffing. Roll up thighs and using kitchen twine, tightly tie up thighs. Pat skin dry with paper towel. Season skin with salt and pepper. 

Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Place turkey thighs in the hot skillet, skin-side down and cook until golden brown, about 3 minutes. Rotate thighs to evenly brown skin on all sides and bottom. Cook turkey thighs in two batches if skillet is not large enough, using a tablespoon more olive oil for second batch. Transfer skillet to oven and cook thighs, skin side up, until inside is done, or internal temperature registers 172 degrees Fahrenheit on a thermometer. Turkey will continue to cook internally after removing from oven another 3 to 4 degrees. Transfer thighs to a plate and cover loosely with aluminum foil. 

Carefully, transfer hot skillet to stove and set over medium heat. Melt butter and cook onions, stirring occasionally, until golden brown, about 8 minutes. Season with salt. Stir in flour and cook for 2 minutes. Add stock, stirring to loosen browned bits at the bottom of the pan. Season with poultry seasoning, spare thyme leaves, and worcestershire sauce; bring to a boil. Reduce heat to low and bring gravy to a simmer, stirring occasionally. When gravy thickens, adjust seasoning with salt and pepper. 

Slice turkey thighs into 1-inch pieces and serve on a large platter with pan gravy. 

Cook with soul. Eat with pleasure! 

Notes
- Jazz up boxed stuffing with dried cranberries, dried apricot, cooked sausage, or cooked bacon. 
- Totally make-ahead meal. Stuff and roll turkey thighs and refrigerate for up to 5 days. Allow meat to come to room temperature, about 30 minutes, prior to cooking.