Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing Recipe
A comforting and flavorful sheet pan meal featuring herb roasted boneless turkey breast served atop a sweet and savory cranberry pecan stuffing made with a blend of French bread, cornbread stuffing mix, fresh herbs, and chicken stock. This one-pan dish combines tender roasted turkey and a richly textured stuffing for a perfect hassle-free holiday or family dinner.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the Stuffing
- 5 cups French bread cubes
- 5 tablespoons unsalted butter (at room temperature)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 2 celery ribs (diced)
- 1/3 cup dry white wine
- 1/4 cup dried sweetened cranberries
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 1/2 cups seasoned cornbread stuffing mix
- 1/2 cup pecans (chopped)
- 1 1/2 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
For the Turkey
- 2 tablespoons unsalted butter (at room temperature)
- 1 clove garlic (minced)
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon lemon zest
- 1 2-pound boneless, skin-on turkey breast
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 400°F (200°C). Lightly oil a 9 x 13 inch baking dish or coat it with nonstick spray to prevent sticking.
- Toast Bread Cubes: Spread the French bread cubes in a single layer on a baking sheet. Bake in the preheated oven for 10-12 minutes until they are crisp and golden. Remove and set aside.
- Sauté Aromatics: In a large Dutch oven, melt 5 tablespoons of butter over medium-high heat. Add the minced garlic, diced onion, and celery. Cook, stirring occasionally, until vegetables are tender, about 3-4 minutes.
- Add Wine and Herbs: Stir in the dry white wine and cook for about 2 minutes until slightly reduced. Then add the dried cranberries, chopped parsley, sage, and thyme. Remove from heat and let the mixture stand for approximately 5 minutes to soften the cranberries.
- Combine Stuffing Ingredients: Add the toasted bread cubes, seasoned cornbread stuffing mix, and chopped pecans into the Dutch oven mixture. Season with kosher salt and pepper to taste. Gradually stir in the chicken stock until the bread mixture absorbs the liquid and is well combined.
- Assemble Stuffing: Spread the prepared stuffing evenly into the greased baking dish.
- Prepare Herb Butter: In a small bowl, mix together 2 tablespoons of softened butter, minced garlic, chopped thyme, and lemon zest.
- Butter the Turkey: Gently loosen the skin from the turkey breast using your fingers, being careful not to tear it. Spread the herb butter mixture under the skin evenly. Secure the skin over the breast with wooden picks. Season the outside of the turkey breast with salt and pepper.
- Roast the Turkey on Stuffing: Place the buttered turkey breast on top of the stuffing in the baking dish. Transfer to the oven and roast until the turkey reaches an internal temperature of 165°F (74°C), about 40-45 minutes.
- Serve: Remove the dish from the oven and serve immediately while hot, enjoying the herbaceous turkey breast with the flavorful cranberry pecan stuffing.
Notes
- Ensure the turkey breast reaches an internal temperature of 165°F to guarantee it is fully cooked.
- Wooden picks are used to keep the turkey skin secured and retain moisture from the herb butter.
- If you prefer, substitute the seasoned cornbread stuffing mix with homemade cornbread crumbs for a fresher flavor.
- The dish can be prepared a few hours ahead, and then reheated gently before serving.
- For a gluten-free version, use gluten-free bread cubes and cornbread stuffing mix.
Keywords: sheet pan turkey, herb roasted turkey breast, cranberry pecan stuffing, holiday stuffing, one-pan dinner, baked turkey breast, easy turkey recipe
