Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing Recipe

If you’re craving the cozy goodness of a holiday feast—but want all the flavor with none of the fuss—this Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing is your new secret weapon. It brings together juicy, aromatic turkey breast with a beloved Thanksgiving-worthy stuffing, all roasted together on one pan for maximum flavor and minimal cleanup!

Ingredients You’ll Need

The charm of this recipe is its straightforward ingredient list—each piece works harmoniously to create a dish that tastes like you spent hours in the kitchen. Let’s break down the stars of Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing and see why each one is essential for maximum flavor and comfort.

• French bread cubes: Toasted for texture, these soak up all those glorious turkey juices and buttery herbs.
• Unsalted butter: Both in the stuffing and under the turkey skin for rich, tender results.
• Garlic: Brings an aromatic, savory depth to both the bird and the stuffing.
• Onion: Sautéed with celery for a classic stuffing base—don’t skip it!
• Celery ribs: For just the right crunch and freshness.
• Dry white wine: Deglazes the veggies, adding a subtle brightness (optionally replace with extra stock).
• Dried sweetened cranberries: Their tart-sweet pop makes every bite memorable.
• Fresh parsley, sage, and thyme: These fresh herbs infuse every inch with autumnal aroma.
• Seasoned cornbread stuffing mix: Adds body, flavor, and a touch of nostalgic comfort.
• Pecans: For irresistible crunch and a buttery, nutty finish.
• Chicken stock: Binds the stuffing and keeps everything moist and flavorful.
• Kosher salt & freshly ground black pepper: To taste, ensuring every element is seasoned just right.
• Boneless, skin-on turkey breast: Roasts beautifully atop the stuffing, basting everything beneath it.
• Lemon zest: Rubbed under the turkey skin with herbs and butter for a burst of brightness.

Variations

One of the joys of Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing is how simple it is to tweak based on what you love or what’s hiding in your pantry. Here are just a few ideas to make this special recipe your own.

• Swap the Nuts: Try walnuts or slivered almonds in place of pecans for a different crunch and flavor.
• Add Veggies: Toss in diced mushrooms, carrots, or even roasted butternut squash to bulk up the stuffing.
• Gluten-Free Friendly: Use a gluten-free bread and stuffing mix and check labels for hidden gluten in broth and other packaged ingredients.
• Fruit Burst: For extra sweetness, add diced apple or pear alongside the cranberries for even more autumnal flavor.
• Turkey Swap: Feeling adventurous? Substitute boneless chicken breasts or thighs if you want to change it up, adjusting the cooking time as needed.

How to Make Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

Step 1: Prepare Bread Cubes and Preheat Oven

Preheat your oven to 400°F. Spread the French bread cubes on a baking sheet in a single layer, then bake them for about 10–12 minutes until they’re golden and crispy on the outside. This little step is crucial—crispy bread soaks up the savory juices from both the turkey and the stuffing veggies, resulting in the most irresistible texture!

Step 2: Sauté Aromatics and Veggies

In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Toss in your minced garlic, diced onion, and celery, and let them sauté until wonderfully tender and fragrant—about 3–4 minutes. The kitchen will already start smelling like the holidays!

Step 3: Deglaze & Add Flavors

Pour in the dry white wine, stirring occasionally until it’s just reduced—this only takes a couple minutes. Now stir in your cranberries, parsley, sage, and thyme. Remove from the heat and let the mixture stand for 5 minutes, which helps soften the cranberries and intensifies the flavor of the herbs.

Step 4: Combine Stuffing Ingredients

Stir in your toasted bread cubes, seasoned cornbread stuffing mix, and chopped pecans. Season generously with salt and pepper to suit your taste. Gradually pour in the chicken stock, stirring as you go, until everything is nicely combined and the bread absorbs most of the liquid. This stuffing is loaded with color, aroma, and texture!

Step 5: Assemble in the Pan

Lightly oil a 9 x 13 baking dish or line it with nonstick spray. Spread the stuffing mixture evenly in the dish—you want an even layer so it cooks up perfectly. This is the cozy bread bed for your turkey to roast upon!

Step 6: Butter & Season the Turkey

Mix together the softened butter, minced garlic, fresh thyme, and zest of lemon in a small bowl. Carefully lift the skin from your turkey breast and spread this herb butter underneath, massaging it generously into every nook and cranny. Season the turkey well with salt and pepper, then secure the skin with wooden picks if it’s loose. This step guarantees melt-in-your-mouth turkey with luminous flavor.

Step 7: Roast to Golden Perfection

Place the turkey breast right on top of the stuffing in your baking dish. Slide the whole pan into your hot oven and roast for 40–45 minutes, or until the turkey reaches an internal temperature of 165°F. The turkey juices will mingle with the stuffing as it cooks, creating the magic that makes Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing so unforgettable!

Step 8: Rest and Serve

When the turkey is done, let it rest for a few minutes before slicing. This seals in the juices for every slice and lets the stuffing set up just right. Carve, serve immediately, and bask in the glory of this all-in-one meal!

How to Serve Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

Garnishes

Finish your Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing with extra chopped fresh parsley for an eye-catching pop of green, or sprinkle on a few whole toasted pecans and additional cranberries for a festive look.

Side Dishes

This sheet pan meal is the star on its own, but I love pairing it with simple green beans almondine, glazed carrots, or a crisp mixed salad for a fresh counterpoint. Creamy mashed potatoes or classic gravy never hurt, either!

Creative Ways to Present

For a dramatic presentation, slice the turkey and lay it across the bed of stuffing right in the pan. Or for a dinner party, plate neatly with stuffing on one side, turkey on the other, and drizzle with any juices from the pan. Mini pans or ramekins work beautifully for individual servings—guests love it!

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors will actually deepen as everything melds together, making for a killer lunch or easy second-day dinner!

Freezing

You can freeze both the turkey and the stuffing for up to one month. Cool completely, wrap tightly in foil or airtight containers, and thaw in the refrigerator before reheating. It’s a great way to have a little “holiday fix” any time, even in July!

Reheating

For best results, reheat leftovers in a 350°F oven, covered with foil until warmed through. This keeps your Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing just as moist and delicious as day one!

FAQs

Final Thoughts

Whether it’s for an easygoing Friendsgiving, a new family tradition, or just a delicious weeknight treat, this Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing truly captures all the nostalgia and comfort of a holiday meal—without the hassle. I hope it finds a spot at your table soon… and that you love every bite!

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