(scott suchman for the washington post/food styling by lisa cherkasky for the.

Oven roasted turkey with stuffing. Bake bread, tossing halfway through, until crispy and. Place any remaining stuffing in a greased baking dish; Remove bacon to paper towels to drain.

Spread bread between 2 baking sheets. Trust me, it’s delicious and you want all the extra stuffing. Place the turkey, breast side up, on a rack.

Add the breadcrumbs, parsley, chopped bacon, and turkey or chicken stock and stir well. Heat the remaining 2 tablespoons of olive oil in a skillet set over. Pour turkey broth/eggs/seasoning over the mixture and toss to coat.

Add the onion, celery and poultry seasoning (and rosemary if using). Stir well and cook for 2 to 3 minutes. It's great for beginners, but experts will find it equally delicious.

Add onions and celery to bacon fat and cook until tender. Add the stuffing mix to a large bowl and set aside. Fill the body cavity with stuffing.

Rub the skin with softened butter, and season with salt and pepper. Bake until it reaches 165 °f in the. They can just lay loose inside the turkey cavity or if you have poultry twine, you can tie the herbs together in a bouquet.