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Herb Roasted Turkey & Cranberry Pecan Stuffing

This juicy Herb-Roasted Turkey Breast sits atop a flavorful cranberry pecan stuffing, making it an easy and delicious feast.
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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!