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
Ingredients
- 5 cups French bread cubes
- 5 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- â…“ 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
Did you make this recipe?
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Do I have to use skin-on if I do the chicken breasts? Or can I do boneless skinless and just put the butter herb mixture on it?Â
It was amazing! The turkey took quite a bit longer than the recipe stated. Will be making again for sure!
Absolutely going to give this another try. For some reason my turkey wasn’t even close to fully cooked after 45 minutes…and my stuffing was over cooked. I tried to salvage the meal by transferring the turkey to its own dish to finish cooking, and covered the stuffing with foil to keep it from burning on top (I left it in the oven another 20 minutes because I was paranoid after seeing how the turkey was only 115 degrees inside. I’m thinking it might just be that my oven is off or something, since it seemed to work fine for everyone else here. Next time I’ll play it safe and cook the stuffing in a separate dish.Â
I accidently bought bone in turkey. How long to cook the stuffing separately?
We recently had a small gathering for Thanksgiving and this was everything we could want in a Thanksgiving meal without all of the dreaded work! It was delicious, everyone loved it, I was happy for the limited prep runway needed and I hear clean up was easy-peasy! Brilliant idea. Thank you!Â
I made this for Christmas Eve dinner and it was delicious!  Since I couldn’t find a boneless skin-on turkey breast, I substituted a turkey tenderloin instead. Despite the lack of skin, it stayed juicy with the butter/lemon/thyme mixture spread on top. It was a hit with my two teens, who proclaimed it to be the best turkey ever. They even loved the stuffing with the pecans and cranberries. The only change I will make next time (and there will be a next time) is that I will either add more  broth to the stuffing mixture or cover it for the first half of the cook time. My stuffing dried out waaayyy too much around the edge of the pan and got very brown. I may try it with chicken breasts next. Super recipe!  Thanks for sharing!!
Made this today for Thanksgiving dinner and it was delicious!
What can you substitute if you don’t have cornbread stuffing mix?
Oh, my goodness!! And when I say “goodness” that will absolutely explain how wonderful this stuffing and turkey are! Thank you so much. I didn’t think anyone could beat my Mom’s delicious dressing, but this completely did. Appreciate you sharing it with us.
Can I replace the turkey breast for a turkey loin?
Can I replace corn bread stuffing for corn bread mix?
Hi. Â This looks amazing. Â Is the temperature 400 to roast the turkey in the oven as well?
Can I just cook the stuffing on its own? Very excited to try but could only find a giant turkey so was going to cook it separately!
Hi, I am going to make this for Thanksgiving. I have a question about the turkey. I bought a small butter ball boneless turkey breast for 3 lbs. The roasting instructions said to keep the net on. How to I put all the butter under the skin with the net? Or should I just put it on top? Thank you
Hi there, I am planning on making this as a side to go with a full sized turkey for Thanksgiving. How long do you recommend cooking the stuffing for on it’s own, without the turkey?
the instructions do not mention covering the pan ,Â
Do you cover this with foil for the bulk of the cooking time ?
 I’m concerned about it drying out.Â
I don’t have a smoker, can this be baked in the oven? If so, what temperature and how long, etc?
Looks amazing. Â My son has a bug allergy…any suggestions for replacing the pecans but adding some crunch? Â
Thinking of making this for Christmas dinner since it might just be my immediate family. Not sure if the stuffing mix is meant to be Stove Top type or seasoned stuffing cubes. Can you clarify for me? Want to be sure to buy the right thing. Thanks! Looks delicious
I was wondering if it still will work if you doubled the recipe for 8 people . I was thinking of using more of the bottom of a roasting pan the a 9×13 pan
This looks amazing and I’d love to cook it when my in-laws visit for Christmas. Question, though: Do the cooking instructions (for cooking cooking time, oven temperature, or baking dish) change if you cook the turkey breast by itself on the sheet pan rather than on top of the stuffing mixture??? Â Thanks so much for clarifying. I love your recipes and have gone from nervous in the kitchen to far more comfortable and competent because of them!
Made this for thanksgiving today got rave reviews but the turkey didn’t cook in 45 min , so the stuffing was a lil browner than I’d like but tasted great. Thank u
Hi, is this baked in the same 9×13 dish the breadcrumbs were toasted in, or are you using a larger dish? This looks amazing and I’m anxious to try this for Thanksgiving this year!
Janice, I recommend using a baking sheet (not the 9×13 baking dish) for the bread cubes to ensure you have enough space. 🙂
So you think the dressing would taste good with some cooked breakfast sausage added to it?
Sounds so good! 🙂
Looks so good. Where can you find the frozen boneless turkey breasts with skin only? All I found are frozen turkey breasts with back bones, some percents of broth or basting, etc…on labels. How do you know if it has skin or not? It didn’t say on the label. I want to try your recipe or make turkey roulade. Thanks
I found a 3 pound herbed boneless turkey breast. It’s a butterball brand and frozen. Should be available in most grocery stores.Â
Hi!! I am about to shop for your sheet pan herb roasted turkey and stuffing and when it says the corn bread stuffing mix do you mean all of it or just the seasoning?Â
All of it. 🙂
My family is very ‘meh’ on turkey so I was looking for a turkey meal that would satisfy the traditional expectations of Christmas without roasting a big bird and being in the kitchen all day. Â I decided to make the meal a few days prior to Christmas but truly wished I would have waited. Â This would have been a perfect meal to serve in lieu on the the big day. Â It was easy to make and so flavourful. Â Everyone loved it and talked about how perfect it was. Â Looks like a new tradition for us has emerged. Â
Do you think I can use Martin’s Potato Bread stuffing cubes instead of the French bread cubes?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this for Thanksgiving this year and it’s PERFECTION. Honestly, the best turkey and stuffing I’ve ever made!Â
Awesome!
THe stuffing was delicious although it did need more time in oven. Also, the turkey breast didnt cook evenly over the stuffing. I found that the entire bottom was raw after 45minutes so I had to remove the breast and cook it additionally separately. (so not really one pan dish) Id make the stuffing again, but would probably just cook turkey separately.
Question. Would you or did you brine the turkey breast?
I did not. 🙂
Do you have to use White wine? Can you use something else?
This looks really really good!
You can substitute chicken stock.
Outstanding! I love sheet pan meals!
I like adding craisins to the Thanksgiving meal. One suggestion: use the injector needle, like from Tony Cachere for deep frying, to put the butter under the skin of the turkey breast – no tearing and won’t have to resecure it afterwards.
Change, I am making this now and the stuffing is amazing. Â Do you cook the turkey at 400 degrees until it reaches 160 internal temperature or should it be cooked at a lower temperature?
Thank you!
The turkey is cooked at 400 degrees F until it reaches an internal temperature of 160 degrees F.
I just made this for (Canadian) Thanksgiving today and good lord it was perfect. Â
Happy Thanksgiving!
Oh my the stuffing looks amazing! I’d love to try this; I just hope it turns out looking as nice as yours does!
Silly question! Â Turkey breast should be thawed? Â Also, using a 3 pound turkey breast. Â How does that affect the cooking time?Â
Yes, the turkey should be thawed. You may also need to increase cooking time as needed. Hope that helps!
So do you have to cook everything including the Turkey if your making it the day before? What do you do the next day, do you cook it all at 400 for 40-45 minutes? Or are you heating everything up at a different temp?
Yes, you can make this ahead of time (including the turkey). You can reheat in the oven or microwave until heated through. I do not recommend cooking this again for 40-45 minutes as you are simply reheating. Hope that helps!
I am so excited to try this recipe! Â We don’t observe the Thanksgiving holiday but I do enjoy some of the traditional recipes for the Thanksgiving meal. Â This is going on my list of holiday meals to try ASAP!
This looks amazing! What a perfect way to do a quick Thanksgiving dinner!
Paige
http://thehappyflammily.com
should have checked read this before Thanksgiving! Oh well, looks good enough to make post-Thanksgiving, especially since I won’have to drag the roasting pot out again! Thank you for this recipe!
Oh it looks sooo good and perfect for Christmas too! ♥ Happy holidays 🙂
Did my usual “what’s Damn Delicious making” to decide what to cook tonight and so made this. It was fairly easy to put together and it was seriously amazing – like to the point where this is what we will be making whenever we feel like Turkey! Thanks again
I don’t like usimg packaged products much. What can I make to substitute for the cornbread stuffing mix?  I usuake my stuffing with challah. Will that work?
THank you sp very much, Chungah. Have a happy Thanksgiving  and a safe flightÂ
Happy Thanksgiving to you as well! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Silly ? Probably, do u cook it whole then slice or slice it prior?
That turkey looks amazing!! And I love the idea of pecans with stuffing (:
Wow, this looks heavenly I’m going to do it with a whole spatchcocked chicken — will roast the bird on its own for about an hour or so to render out most of the fat, then take it out, drain the fat/juices out of the pan (to make gravy on the stove top), put the stuffing mix in the pan & top with the almost-cooked chicken for the remainder of its cooking time (I often do this with cubed veggies so they roast with the chicken). And I’ll bet this stuffing would be fabulous tucked **into** chicken or turkey breasts, too, not just under them! And I’ll probably lay some fresh rosemary sprigs across the whole thing for added flavour. I just love a recipe that puts my own imagination into high gear — thanks, Chungah!
Question please! What can I substitute for the corn bread stuffing mix, that is not an item readily available where I live?
Thank you in advance!
Do you have any other type of stuffing mix readily available? That should work!
Do you take the crusts off of the French bread before cubing or leave it on?
Thx,
P
Either works! 🙂
Oooh this looks great! Can I substitute dried thyme for fresh thyme?
Yes, absolutely.
This is just goals for friendsgiving. not being able to go home for thanksgiving and enjoy grandma’s turkey, me and a couple of friends who are stuck in the city has been looking for somewhat easier recipes for a friendsgiving at my place, without all the complications and i think we just found the recipe!! thanks!!Â
I can’t wait to try this. We don’t celebrate the holiday but I’d like to make this for dinner another night. Definitely going into my bookmarks