A perfect holiday meal in one pan!
This juicy Herb-Roasted Turkey Breast sits atop a flavorful cranberry pecan stuffing, making it an easy and delicious feast.
Ingredients
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 cranberries
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh sage
- 2 tsp chopped fresh thyme
- 2 ½ cups cornbread stuffing mix
- ½ cup pecans, chopped
- 1 ½ cups chicken stock
- Kosher salt and pepper, to taste
For the turkey:
- 2 tbsp unsalted butter, softened
- 1 clove garlic, minced
- 1 tsp chopped fresh thyme
- 1 tsp lemon zest
- 1 (2-pound) boneless, skin-on turkey breast
- Kosher salt and pepper, to taste
Instructions
Step 1: Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish or sheet pan.
Step 2: Spread the bread cubes on a baking sheet and bake for 10-12 minutes until crisp and golden. Set aside.
Step 3: In a large pan, melt butter over medium heat.
Add garlic, onion, and celery; cook for 3-4 minutes.
Pour in wine (or chicken stock) and simmer for 2 minutes.
Remove from heat and stir in cranberries, parsley, sage, and thyme.
Step 4: In a large bowl, combine toasted bread cubes, cornbread stuffing mix, pecans, and the cooked mixture.
Stir in chicken stock until evenly moistened. Season with salt and pepper.
Step 5: In a small bowl, mix softened butter, garlic, thyme, and lemon zest.
Gently loosen the turkey skin and spread the butter mixture underneath.
Secure the skin with wooden picks and season with salt and pepper.
Step 6: Spread the stuffing evenly in the prepared baking dish.
Place the turkey breast on top. Bake for 40-45 minutes or until the turkey reaches an internal temperature of 165°F (75°C).
Let rest for a few minutes before serving. Enjoy!
Frequently Asked Questions (FAQs)
1. Can I prepare the stuffing ahead of time?
Yes! Assemble the stuffing up to a day in advance and refrigerate. Let it come to room temperature before baking.
2. What if I don’t have cornbread stuffing mix?
You can substitute with more French bread cubes or use any other stuffing mix you prefer.
3. Can I use a different cut of turkey?
Absolutely! Bone-in turkey breasts work well, but cooking time may need to be adjusted.
4. How do I keep the turkey moist?
Basting occasionally with pan drippings and using the butter mixture under the skin helps lock in moisture.
5. What can I serve with this dish?
Pair it with roasted veggies, mashed potatoes, or cranberry sauce for a complete meal.
Herb Roasted Turkey & Cranberry Pecan Stuffing
Ingredients
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 cranberries
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh sage
- 2 tsp chopped fresh thyme
- 2 ½ cups cornbread stuffing mix
- ½ cup pecans chopped
- 1 ½ cups chicken stock
- Kosher salt and pepper to taste
For the turkey:
- 2 tbsp unsalted butter softened
- 1 clove garlic minced
- 1 tsp chopped fresh thyme
- 1 tsp lemon zest
- 1-2 lbs boneless, skin-on turkey breast
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish or sheet pan.
- Spread the bread cubes on a baking sheet and bake for 10-12 minutes until crisp and golden. Set aside.
- In a large pan, melt butter over medium heat. Add garlic, onion, and celery; cook for 3-4 minutes. Pour in wine (or chicken stock) and simmer for 2 minutes. Remove from heat and stir in cranberries, parsley, sage, and thyme.
- In a large bowl, combine toasted bread cubes, cornbread stuffing mix, pecans, and the cooked mixture. Stir in chicken stock until evenly moistened. Season with salt and pepper.
- In a small bowl, mix softened butter, garlic, thyme, and lemon zest. Gently loosen the turkey skin and spread the butter mixture underneath. Secure the skin with wooden picks and season with salt and pepper.
- Spread the stuffing evenly in the prepared baking dish. Place the turkey breast on top. Bake for 40-45 minutes or until the turkey reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving. Enjoy!
