Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing — Damn Delicious

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Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!

Ummmm, a sheet pan turkey dinner? YES, PLEASE!

So for those of you who have small get-togethers for the holidays, or who don’t want to cook an entire turkey, this is exactly what you need.

A cornbread stuffing mix with a 2-pound herb-roasted turkey RIGHT. ON. TOP.

You save on dishwashing, time and effort.

I, however, will probably be stuffing my face with a 20-lb turkey in Indiana for the holidays, with my sidekick Butters.

But I’ll be sure to make this sheet pan meal during the week once I return to LA. It truly works as a weeknight dinner, and you can even swap out the turkey for chicken breasts!

Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

The easiest Thanksgiving holiday meal! A sheet pan turkey dinner! So easy with less dishes!


  • 5 cups French bread cubes
  • 5 tablespoons unsalted butter, at room temperature
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/3 cup dry white wine
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 2 1/2 cups seasoned cornbread stuffing mix
  • 1/2 cup pecans, chopped
  • 1 1/2 cups chicken stock
  • Kosher salt and freshly ground black pepper

For the turkey

  • 2 tablespoons unsalted butter, at room temperature
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 (2-pound) boneless, skin-on turkey breast
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
  3. Melt butter in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes. Stir in cranberries, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.
  5. Stir in bread, cornbread stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*
  6. Spread bread mixture into the prepared baking dish.
  7. In a small bowl, combine butter, garlic, thyme and lemon zest.
  8. Using your fingers, carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Secure skin over the butter with wooden picks; season with salt and pepper, to taste.
  9. Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 160 degrees F, about 40-45 minutes.
  10. Serve immediately.

*This can be made 1 day ahead. Let cool; cover and chill.

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I can’t wait to try this. We don’t celebrate the holiday but I’d like to make this for dinner another night. Definitely going into my bookmarks

This is just goals for friendsgiving. not being able to go home for thanksgiving and enjoy grandma’s turkey, me and a couple of friends who are stuck in the city has been looking for somewhat easier recipes for a friendsgiving at my place, without all the complications and i think we just found the recipe!! thanks!!

Oooh this looks great! Can I substitute dried thyme for fresh thyme?

Question please! What can I substitute for the corn bread stuffing mix, that is not an item readily available where I live?
Thank you in advance!

Do you have any other type of stuffing mix readily available? That should work!

Wow, this looks heavenly I’m going to do it with a whole spatchcocked chicken — will roast the bird on its own for about an hour or so to render out most of the fat, then take it out, drain the fat/juices out of the pan (to make gravy on the stove top), put the stuffing mix in the pan & top with the almost-cooked chicken for the remainder of its cooking time (I often do this with cubed veggies so they roast with the chicken). And I’ll bet this stuffing would be fabulous tucked **into** chicken or turkey breasts, too, not just under them! And I’ll probably lay some fresh rosemary sprigs across the whole thing for added flavour. I just love a recipe that puts my own imagination into high gear — thanks, Chungah!

That turkey looks amazing!! And I love the idea of pecans with stuffing (:

I don’t like usimg packaged products much. What can I make to substitute for the cornbread stuffing mix? I usuake my stuffing with challah. Will that work?

THank you sp very much, Chungah. Have a happy Thanksgiving and a safe flight

Happy Thanksgiving to you as well! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Did my usual “what’s Damn Delicious making” to decide what to cook tonight and so made this. It was fairly easy to put together and it was seriously amazing – like to the point where this is what we will be making whenever we feel like Turkey! Thanks again

Oh it looks sooo good and perfect for Christmas too! ♥ Happy holidays 🙂

should have checked read this before Thanksgiving! Oh well, looks good enough to make post-Thanksgiving, especially since I won’have to drag the roasting pot out again! Thank you for this recipe!

This looks amazing! What a perfect way to do a quick Thanksgiving dinner!

I am so excited to try this recipe! We don’t observe the Thanksgiving holiday but I do enjoy some of the traditional recipes for the Thanksgiving meal. This is going on my list of holiday meals to try ASAP!

Silly question! Turkey breast should be thawed? Also, using a 3 pound turkey breast. How does that affect the cooking time?

Yes, the turkey should be thawed. You may also need to increase cooking time as needed. Hope that helps!

Oh my the stuffing looks amazing! I’d love to try this; I just hope it turns out looking as nice as yours does!

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