Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

There’s something magical about the holidays: the aroma of rosemary and thyme wafting from the oven, the warmth of the kitchen, and the sound of family chatter in the background. One dish that perfectly encapsulates the season’s spirit is this Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing. It’s a feast-worthy recipe that’s both delicious and surprisingly easy to prepare. Imagine tender, juicy turkey breast resting atop a bed of golden, flavorful stuffing studded with tart cranberries and crunchy pecans—pure bliss!

If you’re looking for a recipe that’s simple yet impressive, this is it. Let’s talk about why this dish will become your go-to for holiday dinners (or anytime you want a taste of celebration without all the fuss).

Why You’ll Love This Sheet Pan Herb Roasted Turkey

1. Minimal Effort, Maximum Flavor
   This recipe is a one-pan wonder, making cleanup a breeze. Everything—from the turkey to the stuffing—cooks together on a single sheet pan. The flavors meld beautifully, so every bite is infused with the herby, buttery goodness of the turkey.
2. Perfectly Balanced Stuffing
   The stuffing is a delightful medley of textures and flavors. The cornbread and French bread create a crispy, golden base, while cranberries add a pop of sweetness, and pecans lend a nutty crunch. Fresh herbs elevate it to gourmet status.
3. Juicy Turkey with Crispy Skin
   The turkey breast is roasted to perfection with a herbed butter tucked under its skin. The result? Crispy, golden skin and moist, flavorful meat that will have everyone asking for seconds.
4. Time-Saving Elegance
   It’s fancy enough for a holiday table but simple enough to whip up on a weeknight. Prep is straightforward, and the oven does most of the work.

Preparation Time and Servings

• Total Time: 1 hour 10 minutes
  • Prep: 25 minutes
  • Cooking: 45 minutes
• Servings: 6
• Calories per serving: 410 (approx.)

Ingredients

For the Stuffing:

• 5 cups French bread cubes (preferably day-old)
• 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

Step-by-Step Instructions

Step 1: Preheat and Prep the Bread

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a 9 x 13-inch baking dish with oil or nonstick spray.
3. Spread the French bread cubes in a single layer on a baking sheet. Toast in the oven until they’re crisp and golden, about 10–12 minutes. Set them aside to cool.

Tip: Using slightly stale bread works best as it absorbs flavors without becoming mushy.

Step 2: Prepare the Stuffing

1. In a large Dutch oven, melt 5 tablespoons of butter over medium-high heat. Add minced garlic, diced onion, and celery. Sauté for 3–4 minutes until the vegetables are tender and fragrant.
2. Pour in the white wine, stirring occasionally, and cook for about 2 minutes until it reduces slightly.
3. Stir in the cranberries, parsley, sage, and thyme. Let the mixture stand for 5 minutes to allow the cranberries to soften and the flavors to meld.
4. Add the toasted bread cubes, cornbread stuffing mix, and chopped pecans to the pot. Season with kosher salt and black pepper to taste.
5. Gradually stir in chicken stock, ensuring the mixture is well-combined but not overly wet. The stuffing should hold together when lightly pressed.

Step 3: Assemble the Dish

1. Spread the stuffing mixture evenly into the prepared baking dish. Create a slightly flattened surface for the turkey to sit on top.

Tip: This ensures the turkey juices seep into the stuffing while it roasts, adding incredible depth of flavor.

Step 4: Prepare the Turkey

1. In a small bowl, mix 2 tablespoons of butter with minced garlic, thyme, and lemon zest.
2. Carefully loosen the skin of the turkey breast with your fingers, creating a pocket. Spread the butter mixture evenly under the skin for maximum flavor and moisture.
3. Secure the skin back in place with wooden picks or toothpicks. Season the outside of the turkey generously with kosher salt and freshly ground black pepper.
4. Place the turkey breast, skin-side up, directly on top of the stuffing.

Step 5: Roast

1. Transfer the baking dish to the preheated oven. Roast for 40–45 minutes or until the turkey reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
2. If the stuffing starts to brown too quickly, tent the dish with aluminum foil to prevent burning.

Tip: Let the turkey rest for 5–10 minutes after removing it from the oven to allow the juices to redistribute.

Step 6: Serve and Enjoy!

1. Slice the turkey breast and serve it alongside generous helpings of the cranberry pecan stuffing. Garnish with fresh parsley for a pop of color.
2. Pair this dish with a crisp side salad, roasted vegetables, or creamy mashed potatoes for a complete holiday meal.

Additional Tips for Success

1. Use Fresh Herbs
   Fresh parsley, sage, and thyme elevate the dish with their bright, earthy flavors. If you only have dried herbs, use half the amount as they’re more concentrated.
2. Customize the Stuffing
   Add cooked sausage, mushrooms, or apples to the stuffing for an extra layer of flavor.
3. Don’t Skip the Resting Time
   Letting the turkey rest after roasting ensures it stays juicy and tender.
4. Make It Ahead
   You can prepare the stuffing mixture a day in advance. Just refrigerate it in an airtight container and bring it to room temperature before baking.
5. Check for Doneness
   Always use a meat thermometer to ensure the turkey is fully cooked. The stuffing should also reach an internal temperature of 165°F if cooked inside the bird.

Recipe Variations of The Sheet Pan Herb Roasted Turkey

1. Gluten-Free Option
   Use gluten-free bread and cornbread stuffing mix to make this dish suitable for guests with dietary restrictions.
2. Vegetarian Version
   Replace the turkey with a mix of roasted vegetables like butternut squash and Brussels sprouts. Substitute chicken stock with vegetable broth.
3. Nut-Free Stuffing
   Omit the pecans and replace them with sunflower seeds or leave them out entirely for a nut-free version.
4. Spicy Twist
   Add a pinch of cayenne pepper or red pepper flakes to the stuffing for a subtle kick.

Storage and Freezing Instructions

1. Refrigerating Leftovers
   Store leftover turkey and stuffing in separate airtight containers. Refrigerate for up to 3 days.
2. Freezing
   Freeze cooked turkey and stuffing separately. Wrap them tightly in foil or place them in freezer-safe containers. They’ll keep well for up to 3 months.
3. Reheating
   Reheat the stuffing in the oven at 350°F until warmed through. To keep the turkey moist, cover it with foil while reheating.

Special Equipment

• Baking Dish: A sturdy 9 x 13-inch dish ensures even cooking.
• Meat Thermometer: Essential for checking the internal temperature of the turkey.
• Aluminum Foil: Handy for tenting the dish if needed.

FAQs

1. Can I use pre-made stuffing mix instead of fresh bread?
   Absolutely! You can use all cornbread stuffing mix for convenience, but adding toasted French bread cubes gives it extra texture and flavor.
2. What can I use instead of white wine?
   Substitute with chicken broth or apple cider for a non-alcoholic option.
3. Can I use a bone-in turkey breast?
   Yes, but adjust the cooking time accordingly, as bone-in cuts take longer to cook.
4. What if my stuffing is too dry?
   Drizzle in additional chicken stock a little at a time until it reaches your desired consistency.
5. Can I make this recipe with chicken?
   Certainly! Boneless, skin-on chicken breasts or thighs work well as a substitute.

Conclusion

This Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing is more than just a recipe—it’s a centerpiece that brings warmth and joy to your table. Whether you’re hosting a holiday feast or simply craving comfort food, this dish is guaranteed to impress. The best part? It’s easy enough to make even if you’re not a seasoned cook.

I’d love to hear how it turns out for you! Snap a photo, share it on social media, and tag me—I can’t wait to see your creations. Here’s to good food, great company, and cherished memories. Happy cooking!

Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

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• Author: Taylor Harisson
• Total Time: 1 hour 10 minutes
• Yield: Serves 6
• Diet: Halal

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Description

Tender herb-roasted turkey breast served over a savory cranberry pecan stuffing. This one-pan recipe is perfect for holidays or family dinners.

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Ingredients

Scale 1x2x3x

For the Stuffing:

• 5 cups French bread cubes
• 5 tbsp unsalted butter, room temperature
• 3 cloves garlic, minced
• 1 onion, diced
• 2 celery ribs, diced
• ⅓ cup dry white wine (or chicken stock)
• ¼ cup dried sweetened cranberries
• ¼ cup fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 2 tsp fresh thyme, chopped
• 2 ½ cups cornbread stuffing mix
• ½ cup pecans, chopped
• 1 ½ cups chicken stock
• Kosher salt and black pepper to taste

For the Turkey:

• 2 tbsp unsalted butter, room temperature
• 1 clove garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp lemon zest
• 1 (2 lb) boneless, skin-on turkey breast
• Kosher salt and black pepper to taste

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Instructions

1. Preheat Oven: Preheat to 400°F (200°C). Lightly grease a 9 x 13 baking dish.
2. Prepare Bread: Toast bread cubes until golden, about 10-12 minutes.
3. Cook Vegetables: Sauté garlic, onion, and celery in butter until tender. Stir in wine, cranberries, parsley, sage, and thyme.
4. Make Stuffing: Mix bread cubes, cornbread stuffing, pecans, and chicken stock with the cooked vegetables. Spread evenly into the baking dish.
5. Prepare Turkey: Mix butter with garlic, thyme, and lemon zest. Spread under the turkey skin. Season turkey with salt and pepper.
6. Roast: Place turkey on the stuffing and roast for 40-45 minutes until the turkey reaches 165°F (74°C).
7. Rest and Serve: Let turkey rest for 5 minutes. Slice and serve with stuffing.

Notes

• Substitute white wine with chicken stock for a non-alcoholic version.
• Make ahead: Prepare stuffing a day in advance and refrigerate.
• For extra crispness, broil for 2-3 minutes at the end.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American