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Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

Yield: 4 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!
4.7 stars (15 ratings)

Ingredients

  • 5 cups French bread cubes
  • 5 tablespoons unsalted butter, at room temperature
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 celery ribs, diced
  • ⅓ cup dry white wine
  • ¼ cup dried sweetened cranberries
  • ¼ cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 2 ½ cups seasoned cornbread stuffing mix
  • ½ cup pecans, chopped
  • 1 ½ cups chicken stock
  • Kosher salt and freshly ground black pepper

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

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.