Preheat oven to 350°F (180°C).
- In a large pan, heat oil over medium. Add onions and celery and sauté for 5 minutes or until tender. Remove from heat and stir in orange zest and juice, croutons and stock. Toss together until well combined. Season with salt and pepper to taste then set aside.
- Slice one orange into approx 6 slices and layer at the bottom of an oiled roasting pan. Lay each boneless turkey thigh skin side down. Lay a piece of wax or parchment paper over the turkey and flatten the thighs by banging them with either the flat side of a meat mallet or a rolling pin. They should be approx. ¾ inch thick when you are finished. Remove wax paper.
- In a small bowl, combine butter and orange juice. Spread half of the butter mixture on the meat side of the thighs. Divide stuffing between the two thighs and roll each thigh to enclose the stuffing. Tie each thigh with a string or secure closed with toothpicks. Place the thighs seam side down on the orange slices and rub with remaining butter mixture. Sprinkle with paprika and bake for approx. 1 hour basting twice, or until internal temperature on a meat thermometer reaches 180°F (82°C). Let meat rest for five minutes. Cut string or remove toothpicks and slice in 1 inch slices.
- Serve with your favourite whole cranberry sauce.
*Although you can try it yourself, it is easier to ask your local butcher to de-bone your turkey thighs for stuffing, leaving the skin on.