½ teaspoon chopped fresh oregano or ⅛ teaspoon dried oregano, crushed
¼ teaspoon chopped fresh thyme or dash dried thyme, crushed
Preheat oven to 350 degrees F.
Prepare turkey stuffing: Cook turkey, celery, onion, carrot and garlic in a medium skillet in 1 tablespoon hot butter over medium heat for 7 to 10 minutes or until turkey is cooked through and vegetables are tender, stirring occasionally. Remove from heat; stir in parsley, oregano, thyme, poultry seasoning and pepper.
Combine turkey mixture and bread cubes in a medium bowl. Drizzle with enough chicken stock to moisten, tossing lightly to combine. Divide mixture between two 12-ounce individual casserole dishes.
Bake, covered with foil, about 20 minutes or until heated through.
Meanwhile, prepare gravy: Melt 2 teaspoons butter in a small saucepan over medium heat. Stir in flour; cook and stir about 3 minutes or until flour begins to brown. Slowly whisk in chicken stock. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Stir in oregano and thyme. Serve with turkey stuffing.