Turkey and Stuffing Casserole

Ingredients

• 6 oz bacon
• 1/2 bunch celery
• 2 medium apples
• 1 medium yellow onion
• 1/2 tsp minced garlic
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper, as needed
• 1 large loaf french bread
• 1 tsp chicken base
• 1/2 bunch fresh parsley
• 2 Tbsp olive oil
• 6 lbs bone-in turkey pieces

Directions

1. Run your knife crosswise over the bacon strips to make small pieces, then cook them in a large pot until crisp. As the bacon cooks, wash the celery, onion, and apples, and dice them. Stir the onion, apples, celery, and garlic into the bacon. Cook until they soften a bit, about 5 minutes. Take the pot off the heat, then season with thyme, sage, freshly cracked pepper, and salt to taste.
2. Heat the oven to 350 degrees. If the bread is still fresh, slice it and set it in the oven while it warms so the bread can dry out. You can also buy the bread a couple of days ahead and leave it on the counter until it becomes dry or stale. When the bread is dry, cut it into small cubes. Wash the parsley and chop it roughly. Add the bread cubes and parsley to the bacon and vegetable mixture, then stir until evenly combined.
3. Stir 1 teaspoon of chicken base into 1 cup of hot water. Pour it over the bread mixture, then toss until the bread is coated throughout. Spoon the stuffing into a large glass casserole dish measuring 9×11 inches.
4. Remove the turkey pieces from their wrapping and rub the skin with olive oil. Season generously with salt and freshly cracked pepper. Set the turkey pieces on top of the stuffing in the casserole dish. Roast the casserole uncovered for 1 1/2 hours. The turkey skin should be browned and crisp, and the stuffing should bubble at the edges. Rest the casserole for about 10 minutes before serving so the stuffing can absorb some moisture and firm up, and the turkey juices can settle back into the meat.