Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing - The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!

The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!

Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing - The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!

Ummmm, a sheet pan turkey dinner? YES, PLEASE!

So for those of you who have small get-togethers for the holidays, or who don’t want to cook an entire turkey, this is exactly what you need.

A cornbread stuffing mix with a 2-pound herb-roasted turkey RIGHT. ON. TOP.

You save on dishwashing, time and effort.

I, however, will probably be stuffing my face with a 20-lb turkey in Indiana for the holidays, with my sidekick Butters.

But I’ll be sure to make this sheet pan meal during the week once I return to LA. It truly works as a weeknight dinner, and you can even swap out the turkey for chicken breasts!

Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing - The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!

Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

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
  • 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.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!