Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing Recipe

Ready for a new holiday tradition you can actually look forward to? This Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing is the ultimate easy-yet-elegant feast—juicy, herb-blessed turkey breast nestled atop a decadent, savory-sweet stuffing packed with golden bread cubes, toasty pecans, and juicy cranberries. The bonus? Everything cooks together on one pan, making this showstopper impressively simple to pull off (hello, weeknight Thanksgiving dreams!).

Ingredients You’ll Need

Every component in this Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing recipe plays its delicious part—nothing fancy, just really good basics that team up for the ultimate cozy feast. Here’s a quick peek at what makes the magic happen and why you just can’t skip a single element!

• French bread cubes: The sturdy texture soaks up flavor without turning to mush—toast them up for irresistible crunch.
• Unsalted butter: This is the secret to both golden stuffing and melt-in-your-mouth turkey—use room temp for easy mixing.
• Garlic: Three cloves bring that backbone of savoriness that makes everything taste a little more like “home.”
• Onion and celery: The classic stuffing pair—don’t skip, even if you aren’t a celery fan, because they add subtle sweetness and crunch.
• Dry white wine: A splash deglazes the pan, picking up all the caramelized flavors and giving the stuffing a little zing. (Don’t worry—most of the alcohol cooks off!)
• Dried sweetened cranberries: These jewels pop with tart-sweetness and look gorgeous in the finished stuffing.
• Fresh parsley, sage, and thyme: This fresh trio infuses bright, woodsy flavor—the ultimate holiday herb medley.
• Seasoned cornbread stuffing mix: It’s got those craveable savory notes and an extra tender bite.
• Pecans: Chopped and lightly toasted, they add buttery crunch that ties everything together.
• Chicken stock: Moistens the stuffing beautifully, making it luscious but still sturdy.
• Kosher salt and black pepper: A must for bringing all the flavors into sharp focus.
• Boneless, skin-on turkey breast: A two-pound roast gives you juicy slices plus crispy skin—perfect for sharing.
• Fresh lemon zest: Mixed into the turkey’s butter blanket, it brightens up those savory herbs.

Variations

One of the best things about Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing is how easy it is to customize to fit your vibe—whether you’re working with what’s in your pantry or making dinner for someone with a special diet. Mix, match, and make it your own!

• No Nuts Needed: If pecans aren’t your thing (or you’ve got allergies in the house), simply swap them for pumpkin seeds or leave them out altogether.
• Gluten-Free Option: Choose your favorite gluten-free bread cubes and stuffing mix for a celiac-friendly feast without missing the comfort.
• Vegetarian Twist: Skip the turkey breast and bump up the veggies—roast thick-sliced mushrooms or butternut squash right on top of the stuffing.
• Cranberry Apple Surprise: Dice up a tart apple and add it to the stuffing for extra juiciness and zing.

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

Step 1: Toast the Bread Cubes

Start by spreading your French bread cubes in a single layer on a baking sheet and popping them in the oven at 400°F. Give them about 10–12 minutes, until crisp and golden on the edges. This crucial step ensures your stuffing won’t turn out soggy (plus, the aroma is pure heaven!).

Step 2: Build Aromatics and Flavor

Next, melt your butter in a Dutch oven and add the garlic, onion, and celery. Sauté until everything’s tender, then pour in a splash of wine. Let it bubble and reduce for a minute or so, then stir in the cranberries, herbs, and let it stand. This softens the cranberries so they’re plump and luscious.

Step 3: Make the Stuffing

Stir in the toasted bread cubes, cornbread stuffing mix, and the chopped pecans. Give it a good toss with salt and pepper, then gradually add the chicken stock. The bread should absorb almost all of the liquid and become deliciously moist without being mushy.

Step 4: Prep the Turkey

For the turkey breast, blend together softened butter with garlic, thyme, and bright lemon zest. Gently work your fingers under the turkey skin to loosen it, then spread that herby, citrusy butter underneath. This helps the turkey stay tender and get oh-so-flavorful as it roasts.

Step 5: Assemble and Bake

Spread the stuffing evenly in a lightly oiled 9×13-inch baking dish (or rimmed sheet pan if you’re doubling up). Nestle your buttered turkey breast on top. Roast in your hot oven until the turkey reaches 165°F (about 40–45 minutes), then let it rest before slicing. The juices from the turkey baste the stuffing underneath—absolute magic!

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

Garnishes

A sprinkle of fresh parsley, thyme sprigs, or a few pomegranate arils over the top gives your Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing that final festive touch. Sliced lemons or orange wedges on the side add a cheerful burst of color and subtle citrus aroma.

Side Dishes

This dish is hearty enough to stand alone, but it pairs beautifully with bright, crisp-tender green beans, roasted brussels sprouts, or a simple leafy salad tossed with lemon vinaigrette. Fluffy mashed potatoes or a classic green bean casserole wouldn’t be out of place either!

Creative Ways to Present

For special occasions, plate slices of turkey over a hearty mound of stuffing, then drizzle with a little pan jus. Or, if you’re hosting a buffet, serve the stuffing and turkey separately with extra chopped herbs in little bowls for color and build-your-own fun. Mini sheet pans or individual ramekins make a picture-perfect presentation for intimate gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing can be kept in an airtight container in the fridge for up to 3 days. Store the turkey and stuffing together, or separately, to keep everything moist and flavorful.

Freezing

Yes, you can freeze leftovers! Slice the turkey and package it atop individual servings of stuffing for quick, cozy meals. Just let everything cool, wrap tightly, and freeze for up to a month—thaw overnight in the refrigerator before reheating.

Reheating

To reheat, arrange portions in a baking dish with a splash of chicken broth and cover with foil. Warm in a 350°F oven until heated through, about 15–20 minutes. A quick zap in the microwave also does the trick for speedy leftovers (just don’t forget the extra gravy or pan juices if you have them!).

FAQs

Final Thoughts

If you’re craving all the cozy flavor and heartwarming nostalgia of a Thanksgiving feast—minus the stress—give this Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing a try. It’s simple, satisfying, and ready to win over anyone (even on a random Tuesday). Your future self and your hungry friends will thank you!

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