Preheat your oven to 350°F and prepare a 9x13-inch baking dish by lightly coating with cooking spray. Spread bread cubes on a sheet pan and bake for 8-10 minutes until they're light golden and slightly dried out, which helps them absorb the liquid without becoming mushy.

While bread toasts, melt butter with olive oil in a large skillet over medium heat. Sauté the diced onion and celery for 5-7 minutes until softened and fragrant, then add mushrooms and cook another 3 minutes until they release their moisture and begin to brown.

Add sage, thyme, rosemary, salt, and pepper to the vegetable mixture and stir constantly for 1 minute to bloom the spices and release their essential oils. Pour in chicken broth and remove from heat, then gently fold in the toasted bread cubes until evenly coated but not compressed.

In a separate bowl, whisk together beaten eggs with the chopped turkey strips until fully combined. Fold this mixture into the bread mixture along with fresh parsley, stirring gently to distribute the turkey and herbs throughout—this thanksgiving stuffing crowd pleaser comes together beautifully when mixed with a light hand rather than overmixing.

Transfer to your prepared baking dish and cover tightly with foil, then bake for 35 minutes covered to trap steam and keep the stuffing moist. Remove foil and bake an additional 10-12 minutes until the top is golden brown and the edges are slightly crispy, creating textural contrast throughout.

Remove from oven and let rest for 5 minutes before serving, which allows the structure to set and makes portioning cleaner. The filling should be moist but hold together when plated, with a slight jiggle that indicates proper egg binding without being wet or undercooked.