Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing
User Reviews
4.7
45 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Course
Main Course
Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing
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The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!
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Ingredients
- 5 cups French bread cubes
- 5 tablespoons butter at room temperature, unsalted
- 3 cloves garlic minced
- 1 onion diced
- 2 celery diced, ribs
- ⅓ cup white wine dry
- ¼ cup cranberries dried, sweetened
- ¼ cup parsley chopped fresh leaves
- 1 tablespoon sage leaves chopped fresh
- 2 teaspoons thyme chopped fresh leaves
- 2 ½ cups cornbread stuffing mix seasoned
- ½ cup pecans chopped
- 1 ½ cups chicken stock
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
For the turkey
- 2 tablespoons butter at room temperature, unsalted
- 1 clove garlic minced
- 1 teaspoon thyme chopped fresh leaves
- 1 teaspoon lemon zest
- 1 turkey breast 2-pound boneless, skin-on
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
- Melt butter in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes. Stir in cranberries, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.
- Stir in bread, cornbread stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*
- Spread bread mixture into the prepared baking dish.
- In a small bowl, combine butter, garlic, thyme and lemon zest.
- Using your fingers, carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Secure skin over the butter with wooden picks; season with salt and pepper, to taste.
- Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 40-45 minutes.
- Serve immediately.
Notes
- *This can be made 1 day ahead. Let cool; cover and chill.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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