Description
Tender herb-roasted turkey breast served over a savory cranberry pecan stuffing. This one-pan recipe is perfect for holidays or family dinners.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat to 400°F (200°C). Lightly grease a 9 x 13 baking dish.
- Prepare Bread: Toast bread cubes until golden, about 10-12 minutes.
- Cook Vegetables: Sauté garlic, onion, and celery in butter until tender. Stir in wine, cranberries, parsley, sage, and thyme.
- Make Stuffing: Mix bread cubes, cornbread stuffing, pecans, and chicken stock with the cooked vegetables. Spread evenly into the baking dish.
- Prepare Turkey: Mix butter with garlic, thyme, and lemon zest. Spread under the turkey skin. Season turkey with salt and pepper.
- Roast: Place turkey on the stuffing and roast for 40-45 minutes until the turkey reaches 165°F (74°C).
- 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