Description
A hearty and comforting Sheet Pan Turkey and Stuffing recipe featuring a juicy boneless turkey breast roasted atop a savory, herb-filled bread stuffing. Perfect for an easy weeknight dinner or festive gatherings, this dish combines the flavors of garlic, fresh herbs, and warm spices, all baked together for a delicious one-pan meal.
Ingredients
Scale
For the Stuffing
- 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
For the Turkey
- 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
Instructions
- Preheat and Toast Bread: Preheat your oven to 400°F and grease a 9×13-inch baking dish with butter or nonstick spray. Spread the cubed bread evenly in a single layer on a baking sheet and toast in the oven until golden and crisp, about 10 minutes. Remove and set aside.
- Prepare Vegetables: In a large pot or Dutch oven over medium-high heat, melt the butter. Add the minced garlic, diced onion, and diced celery. Cook, stirring occasionally, until the vegetables are tender, about 4 to 5 minutes.
- Add Herbs and Seasoning: Stir in poultry seasoning, chopped parsley, and your choice of fresh herbs (sage, thyme, rosemary, or a combination). Remove the pot from heat.
- Combine Stuffing Mixture: Stir the toasted bread cubes into the vegetable mixture. Season with kosher salt and freshly ground black pepper to taste. Pour in the chicken stock and stir everything together until well combined.
- Assemble Stuffing in Baking Dish: Spread the stuffing mixture evenly into the prepared 9×13-inch baking dish.
- Prepare Turkey Butter Rub: In a small bowl, combine the softened butter, minced garlic, brown sugar, salt, black pepper, paprika, and dried oregano. Mix well to form a flavorful paste.
- Rub Turkey and Position: Gently lift the skin of the turkey breast and rub some of the butter mixture underneath the skin. Then rub the remaining paste all over the outside of the turkey breast. Place the turkey breast on top of the stuffing in the baking dish.
- Bake Until Done: Place the baking dish in the preheated oven and bake until the turkey reaches an internal temperature of 165°F, about 45 minutes.
- Serve: Remove from oven, let rest a few minutes, then slice the turkey and serve it alongside the stuffing. Enjoy your comforting sheet pan turkey and stuffing dish!
Notes
- Use day-old or slightly stale bread for the best stuffing texture.
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- Fresh herbs can be varied depending on availability and preference.
- Make sure to check the internal temperature of the turkey with a meat thermometer to ensure safety.
- If you prefer, use a skinless turkey breast, but the skin helps keep the meat moist during cooking.
- The stuffing can be prepared a day ahead and refrigerated to save time on cooking day.
- Leftover stuffing and turkey can be repurposed for sandwiches or casseroles.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
