Introduction

This Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing is a simple and flavorful twist on a classic holiday dish. Everything cooks together on one pan, making it perfect for an easy yet impressive meal. The combination of fresh herbs, tart cranberries, and crunchy pecans gives the stuffing a delicious balance of flavors and textures.

A large rectangular metal baking dish holds a sliced golden-brown roasted turkey breast placed in the center, with its tender white and light brown meat visible in each thick slice arranged neatly on top of a bed of stuffing. The stuffing surrounds the turkey and is made of toasted bread cubes with a mix of brown and golden colors, dotted with dark red dried cranberries, chopped nuts, and green fresh herbs. On top of the stuffing near the turkey are sprigs of fresh green herbs, including sage and thyme, adding a pop of bright green color to the dish. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 400 degrees F. Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray.

Step 2: Spread the bread cubes in a single layer on a baking sheet and bake until crisp and golden, about 10–12 minutes. Set aside once done.

Step 3: Melt 5 tablespoons of butter in a large Dutch oven over medium-high heat. Add the garlic, onion, and celery, cooking and stirring occasionally until tender, about 3–4 minutes.

Step 4: Stir in the white wine and cook until just reduced, about 2 minutes. Add cranberries, parsley, sage, and thyme, then remove from heat and let stand for about 5 minutes to soften the cranberries.

Step 5: Stir in the toasted bread cubes, cornbread stuffing mix, and pecans. Season with salt and pepper to taste. Add chicken stock gradually, stirring until the liquid is absorbed and the mixture is well combined.

Step 6: Spread the stuffing mixture evenly into the prepared baking dish.

Step 7: In a small bowl, mix together the butter, minced garlic, thyme, and lemon zest for the turkey.

Step 8: Carefully loosen the skin from the turkey breast using your fingers. Spread the butter mixture under the skin, then secure the skin with wooden picks. Season the turkey with salt and pepper.

Step 9: Place the prepared turkey breast on top of the stuffing in the baking dish.

Step 10: Bake in the oven until the turkey reaches an internal temperature of 165 degrees F and is fully cooked, approximately 40–45 minutes.

Step 11: Serve immediately, slicing the turkey and spooning the stuffing alongside.

Tips & Variations

For deeper flavor, toast the pecans lightly in a dry skillet before adding to the stuffing.

Replace dry white wine with apple cider for a subtle sweetness if preferred.

Use a meat thermometer to ensure the turkey is cooked perfectly without drying out.

To make ahead, prepare the stuffing and turkey separately and assemble just before baking.

FAQs

Can I use a whole turkey instead of a breast?

This recipe is designed for a 2-pound boneless turkey breast for even cooking on a sheet pan. Using a whole turkey will require longer cooking time and adjustments in preparation.