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!
- 5 cups French bread cubes
- 5 tablespoons 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 tablespoon chopped fresh sage leaves
- 2 teaspoons 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 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
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- 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.
- 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.
- 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.
- Stir in bread, cornbread stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*
- Spread bread mixture into the prepared baking dish.
- In a small bowl, combine butter, garlic, thyme and lemon zest.
- 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.
- 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 165 degrees F, about 40-45 minutes.
- Serve immediately.
*This can be made 1 day ahead. Let cool; cover and chill.
