Name: Sheet Pan Turkey and Stuffing Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 cups bread of choice, cubed; 4 tablespoons unsalted butter, softened; 2 cloves garlic, minced; 1 small white or yellow onion, diced; 2 ribs celery, diced; 1 teaspoon poultry seasoning; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh herbs, chopped (sage, thyme, rosemary, or a combo); 1 1/2 cups chicken stock; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons butter, softened; 1 clove garlic, minced; 1 tablespoon brown sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1 2-lb boneless, skin-on turkey breast

Jump to Recipe· 4.9 from 19 reviews

If you’re looking for a comforting, no-fuss meal that hits all the cozy vibes, you’re going to love this Sheet Pan Turkey and Stuffing Recipe. It’s one of those recipes I turn to when I want something that feels like Thanksgiving but without all the stress and endless pots. Plus, having the turkey and stuffing cook together on one sheet pan means less cleanup, which I know you’ll appreciate as much as I do. Stick with me here—I’m going to share everything you need to nail this perfect weeknight or weekend dinner that’s packed with flavor and so darn satisfying.

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Why This Recipe Works

One-Pan Magic: You get a whole meal cooking together, which means fewer dishes and more time to relax.
Flavor Infusion: The turkey juices soak into the stuffing, making every bite deeply savory and moist.
Simple Yet Elegant: This recipe looks like a fancy dinner but is actually super easy to pull off.
Customizable Herbs: Using fresh herbs lets you tweak the flavors to match your taste or the season perfectly.

Sheet Pan Turkey and Stuffing, turkey and stuffing dinner, easy holiday casserole, one-pan turkey recipe, cozy weeknight meal - A baked whole turkey is placed in the center of a white baking dish, with its skin crispy and golden brown with some darker brown spots, showing a grid pattern of shallow cuts on the top. Surrounding the turkey is a thick layer of stuffing made of chunky bread pieces that are golden and slightly browned with some darker bits and a rough, uneven texture. The stuffing fills the entire space around the turkey, touching the edges of the dish. The background underneath the dish has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Sheet Pan Turkey and Stuffing Recipe lies in how simple, classic ingredients team up to create that comforting home-cooked vibe. I always recommend using fresh herbs when you can—they make a noticeable difference in aroma and depth. And don’t skimp on the butter; it’s where the magic starts by caramelizing those aromatics and keeping everything moist.

Sheet Pan Turkey and Stuffing, turkey and stuffing dinner, easy holiday casserole, one-pan turkey recipe, cozy weeknight meal - Flat lay of golden toasted bread cubes, fresh minced garlic cloves, diced white onion, crisp celery ribs, bright green chopped parsley, a bundle of fresh herbs including sage, thyme, and rosemary, a small bowl of rich brown sugar, and a raw boneless turkey breast with skin, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Bread: Cubed bread is the base of your stuffing; I like sturdy bread that holds up when mixed with broth. Day-old bread works great.
Butter: Adds richness and helps sauté the veggies; softened butter makes it easier to mix with spices.
Garlic: Fresh garlic packs a punch and elevates the entire flavor profile.
Onion and Celery: The classic veggies add crunch, sweetness, and texture to the stuffing.
Poultry Seasoning and Fresh Herbs: The seasoning bring all those warm, earthy notes; fresh herbs like sage, thyme, and rosemary add brightness.
Chicken Stock: Keeps the stuffing moist without making it soggy—feel free to use low-sodium for better control.
Turkey Breast: A boneless, skin-on breast is perfect for even cooking and crisp skin.
Brown Sugar and Spices for Turkey Rub: These add a bit of sweetness and a beautiful color and depth to the turkey skin.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Sheet Pan Turkey and Stuffing Recipe my own by switching up the herbs or adding extras in the stuffing—there’s room to play! Don’t shy away from customizing it to your taste or what you have on hand. After all, a kitchen-friendly recipe is all about fitting into your life smoothly.

Variation: I sometimes toss in some cooked sausage or sautéed mushrooms to the stuffing for an extra meaty, earthy twist that’s incredibly satisfying.
Dietary Mod: For a dairy-free option, swap butter with olive oil and use a vegetable stock for a lighter profile.
Seasonal Spin: Adding cranberries or chopped apples to the stuffing gives it a lovely fruity pop that’s perfect for fall.
Spice Level: If you like a little kick, sprinkle a pinch of cayenne in the turkey rub—it wakes things up beautifully.

Step-by-Step: How I Make Sheet Pan Turkey and Stuffing Recipe

Step 1: Toast the Bread for Crispiness

First things first: spread your cubed bread out on a baking sheet in a single layer and toast it in a 400°F oven for about 10 minutes until it’s golden and crisp. This step is a game-changer because it helps your stuffing hold up without turning into mush. I always keep a close eye here to avoid burning since toasted bread is the flavor foundation.

Step 2: Sauté the Aromatics

While the bread toasts, melt butter in a large pot over medium-high heat and add your garlic, diced onion, and celery. Cook until tender, about 4-5 minutes. Those soft veggies add sweetness and texture to your stuffing—and the smell alone is worth it! Stir often so nothing browns too much or burns.

Step 3: Bring the Stuffing Together

Remove the pot from heat, then stir in poultry seasoning, fresh parsley, and your choice of fresh herbs—sage and thyme are my favorites here. Add the toasted bread cubes, season with salt and pepper, then pour in the chicken stock little by little while mixing until everything is evenly moistened and combined. The combo of herbs and stock is key to that rich, tender stuffing we all crave.

Step 4: Prepare the Turkey

Now for the turkey—mix softened butter with garlic, brown sugar, salt, pepper, paprika, and oregano to make a flavorful paste. Gently rub this all over the turkey breast, slipping some under the skin when you can. This step keeps the meat juicy and creates that beautiful golden crust that signals it’s ready to eat.

Step 5: Assemble and Bake

Spread the stuffing mixture evenly in a greased 9×13-inch baking dish, then nestle the turkey breast right on top. Pop it into the oven set at 400°F and let it bake for about 45 minutes or until the turkey reaches 165°F on an instant-read thermometer. The turkey juices will naturally flavor the stuffing during baking, making every bite better than the last.

Step 6: Rest and Serve

Once done, let the turkey rest for 10 minutes before slicing—it helps keep the meat tender and juicy. Then serve that gorgeous turkey over the stuffing and enjoy the satisfying flavors you worked for!

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Tips from My Kitchen

Don’t Skip Toasting: Toasting bread ahead prevents soggy stuffing and adds irresistible crunch.
Butter Under the Skin: I learned that spreading the butter mixture under the skin seals in moisture—it makes a huge difference.
Check Turkey Temperature: Use a meat thermometer to avoid overcooking; turkey breast dries out fast if left in too long.
Rest Before Slicing: Waiting before slicing lets juices redistribute and keeps the meat tender.

How to Serve Sheet Pan Turkey and Stuffing Recipe

Sheet Pan Turkey and Stuffing, turkey and stuffing dinner, easy holiday casserole, one-pan turkey recipe, cozy weeknight meal - A white plate holds a meal with four main parts. The first layer is creamy white mashed potatoes placed on the left side of the plate with a smooth texture. On top to the right, there is a portion of green beans that are dark green, soft, and mixed with small browned bits. Below the green beans are chunks of golden brown stuffing with a crispy, rough texture. Above the stuffing and mashed potatoes are two thick slices of roasted white meat with golden-brown edges, covered by a smooth, light brown sauce that drips slightly over the sides. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or thyme leaves—it adds a pop of color and a fresh herbal note that brightens the richness. Sometimes a little drizzle of pan juices over the turkey and stuffing just before serving takes it up another notch.

Side Dishes

This recipe is a full meal on its own, but I love pairing it with a simple green salad dressed with lemon vinaigrette or some roasted Brussels sprouts for a little veggie crunch. Even steamed green beans or glazed carrots work beautifully as easy sides.

Creative Ways to Present

For holidays or dinner parties, I like to serve this in individual ramekins layered with stuffing and turkey slices, topped with fresh herbs—makes it feel extra special and guests get a personalized portion. Sometimes I also add a side of cranberry sauce or a dollop of mashed potatoes on the plate for an irresistible, traditional vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey and stuffing together in airtight containers in the fridge—it keeps the flavors melding overnight. Typically, leftovers stay great for 3-4 days. I always reheat gently to keep the stuffing from drying out.

Freezing

This recipe freezes really well! I like to portion the stuffing and turkey separately in freezer bags with some extra broth or gravy tucked inside to protect moisture. When frozen promptly, they keep well for up to 2 months.

Reheating

Reheating works best in a 350°F oven covered with foil to keep the stuffing moist. I add a splash of broth if it seems dry. For turkey, warming slices wrapped in foil preserves tenderness without drying out.

FAQs

Can I use leftover bread for the stuffing in this Sheet Pan Turkey and Stuffing Recipe?

Absolutely! Using day-old or slightly stale bread is perfect because it soaks up the chicken stock without falling apart. Just make sure to cube it evenly and toast it well to maintain texture after baking.
What’s the best way to ensure the turkey breast stays juicy?

The key is rubbing butter under the skin and not overcooking it. Use a meat thermometer and pull the turkey out right at 165°F. Letting it rest before slicing also helps retain all those delicious juices.
Can I make this recipe gluten-free?

Yes! Just substitute the bread with your favorite gluten-free bread. Make sure it’s sturdy to hold up during toasting and baking. Also, check that your chicken stock is gluten-free to avoid any surprises.
Is it okay to add other vegetables to the stuffing?

Definitely! Adding mushrooms, chopped carrots, or even nuts like pecans can add great texture and flavor. Just sauté them with the aromatics so they soften before mixing into the bread.
Can I cook this recipe with bone-in turkey breast?

You can, but bone-in will require a longer cooking time and may change how the heat distributes. I recommend using a meat thermometer to check for doneness and adjusting bake time accordingly to avoid under- or overcooking.

Final Thoughts

This Sheet Pan Turkey and Stuffing Recipe has become a go-to for me whenever I want big-flavor comfort with minimal stress. It feels like a celebration on a plate without the hours of fuss, and I love sharing that with friends and family. Whether you’re new to cooking turkey or just need an easy, crowd-pleasing dish, this one won’t let you down—I promise you’ll keep coming back to it. So, grab your ingredients and make it your own; I can’t wait to hear how you enjoy it!