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Sheet Pan Herb Roasted Turkey And Cranberry Pecan Stuffing Recipe

Herb-Stuffed Turkey Breast with Cornbread Stuffing

A delightful Herb-Stuffed Turkey Breast filled with savory cornbread stuffing, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 380 kcal

Ingredients
  

Main Ingredients

  • 5 cup French bread cubes
  • 5 tablespoons unsalted butter at room temperature
  • 3 cloves garlic minced
  • 1 cup onion diced
  • 2 ribs celery diced
  • 1 third cup dry white wine substitute with non-alcoholic option
  • 1 fourth cup dried sweetened cranberries
  • 1 fourth cup fresh parsley leaves chopped
  • 1 tablespoon fresh sage leaves chopped
  • 2 teaspoons fresh thyme leaves chopped
  • 2.5 cups seasoned cornbread stuffing mix
  • 0.5 cup pecans chopped
  • 1.5 cups chicken stock
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons unsalted butter at room temperature
  • 1 clove garlic minced
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon lemon zest
  • 1 2-pound boneless skin-on turkey breast
  • Kosher salt
  • freshly ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Spread the bread cubes in a single layer on a baking sheet. Bake until crisp and golden, about 10-12 minutes; set aside. Tip: Keep an eye on the bread to ensure it doesn't over-brown.
  • In a large Dutch oven over medium-high heat, melt 5 tablespoons of butter. Add garlic, onion, and celery. Cook until tender, about 3-4 minutes. Tip: Stir frequently to prevent the garlic from burning.
  • Stir in the white wine and cook until it reduces, about 2 minutes. Add cranberries, parsley, sage, and thyme. Remove from heat and let stand for 5 minutes.
  • Mix in the toasted bread, cornbread stuffing mix, and pecans. Season with salt and pepper. Stir in chicken stock until absorbed and well combined.
  • Spread the bread mixture into the prepared baking dish.
  • In a small bowl, combine 2 tablespoons of butter, minced garlic, thyme, and lemon zest.
  • Carefully loosen the skin from the turkey breast meat. Spread the butter mixture under the skin. Secure the skin over the butter with wooden picks. Season with salt and pepper.
  • Place the turkey on top of the bread mixture. Bake until the turkey reaches an internal temperature of 165 degrees F, about 40-45 minutes. Tip: Use a meat thermometer to ensure accurate cooking.
  • Serve immediately and enjoy the wonderful flavors! Tip: Let the turkey rest for a few minutes before slicing to retain its juices.

Notes

For a twist, consider adding chopped apples or dried apricots to the stuffing mix for added flavor and sweetness.
Keyword Herb-Stuffed Turkey Breast with Cornbread Stuffing