Holiday Turkey With Cranberry Pecan Stuffing
With golden, crisp skin and juicy meat paired with a flavorful stuffing loaded with cranberries, pecans, and herbs, this dish brings warmth and cheer to any gathering.
Ingredients
For the stuffing:
- 5 cups French bread cubes
- 5 tbsp unsalted butter at room temperature
- 3 cloves garlic minced
- 1 onion diced
- 2 celery ribs diced
- ⅓ cup dry white wine
- ¼ cup dried sweetened cranberries
- ¼ cup chopped fresh parsley leaves
- 1 tbsp chopped fresh sage leaves
- 2 tsp chopped fresh thyme leaves
- 2 ½ cups seasoned cornbread stuffing mix
- ½ cup pecans chopped
- 1 ½ cups chicken stock
- Kosher salt and freshly ground black pepper
For the turkey:
- 2 tbsp unsalted butter at room temperature
- 1 clove garlic minced
- 1 tsp chopped fresh thyme leaves
- 1 tsp lemon zest
- 1-2 lb turkey breast boneless, skin-on
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Spread bread cubes on a baking sheet and bake until crisp and golden, about 10-12 minutes. Set aside.
- Melt butter in a large Dutch oven over medium-high heat. Add garlic, onion, and celery; cook for 3-4 minutes until tender. Stir in wine and cook for 2 minutes until slightly reduced.
- Stir in cranberries, parsley, sage, and thyme. Remove from heat and let sit for 5 minutes to soften cranberries.
- Stir in bread cubes, cornbread stuffing mix, and pecans. Season with salt and pepper. Add chicken stock and mix until well combined. Spread stuffing mixture into the prepared baking dish.
- In a small bowl, mix butter, garlic, thyme, and lemon zest. Carefully loosen the skin from the turkey breast and spread the butter mixture under the skin. Secure with wooden picks and season with salt and pepper.
- Place the turkey on top of the stuffing. Bake for 40-45 minutes, or until the turkey reaches an internal temperature of 165°F (74°C). Serve immediately.