Name: Sheet Pan Turkey and Stuffing Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 cups bread of choice, cubed; 4 tablespoons unsalted butter, softened; 2 cloves garlic, minced; 1 small white or yellow onion, diced; 2 ribs celery, diced; 1 teaspoon poultry seasoning; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh herbs, chopped (sage, thyme, rosemary, or a combo); 1 1/2 cups chicken stock; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons butter, softened; 1 clove garlic, minced; 1 tablespoon brown sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1 2-lb boneless, skin-on turkey breast

Jump to Recipe· 4.6 from 23 reviews

If you’re craving a comforting, hands-off dinner that feels like a warm hug on a plate, you’re going to love this Sheet Pan Turkey and Stuffing Recipe. It’s one of my favorite go-to meals, especially when I want something hearty and cozy but without all the fuss of multiple pots and pans. Imagine perfectly roasted turkey breast nestled on top of golden, herb-infused stuffing—all baked together on one sheet pan. This recipe is simple, delicious, and a total time-saver, so let me walk you through why it’s so fantastic and how to make it your own.

🧡

Why This Recipe Works

One-Pan Convenience: Everything cooks together, which means less cleanup and more time to relax.
Flavor Synergy: The turkey drippings soak into the stuffing, elevating the taste beautifully.
Crispy and Moist: The turkey skin roasts up crispy while the stuffing stays perfectly moist and flavorful.
Family-Friendly: It’s a crowd-pleaser that feels special but comes together faster than you’d expect.

Sheet Pan Turkey and Stuffing, easy holiday dinner ideas, comfort food recipes, one-pan turkey dish, hearty family meals - A baked whole turkey is placed in the center of a white baking dish, with its skin crispy and golden brown with some darker brown spots, showing a grid pattern of shallow cuts on the top. Surrounding the turkey is a thick layer of stuffing made of chunky bread pieces that are golden and slightly browned with some darker bits and a rough, uneven texture. The stuffing fills the entire space around the turkey, touching the edges of the dish. The background underneath the dish has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I first tried this Sheet Pan Turkey and Stuffing Recipe, I was amazed at how such simple ingredients came together with so much flavor. The key here is balancing the seasonings with fresh herbs and butter, plus choosing the right bread and turkey breast for juicy, tender results.

Sheet Pan Turkey and Stuffing, easy holiday dinner ideas, comfort food recipes, one-pan turkey dish, hearty family meals - Flat lay of golden toasted bread cubes, fresh minced garlic cloves, diced white onion, crisp celery ribs, bright green chopped parsley, a bundle of fresh herbs including sage, thyme, and rosemary, a small bowl of rich brown sugar, and a raw boneless turkey breast with skin, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Bread: I love using sturdy breads like sourdough or French baguette cubes—they toast up crisp but soak flavors well.
Unsalted Butter: Gives you control over salt levels and adds rich creaminess to both turkey and stuffing.
Garlic: Adds an aromatic depth without overpowering—the perfect subtle punch.
Onion & Celery: Classic stuffing base that provides sweetness and crunch for texture.
Poultry Seasoning & Fresh Herbs: I like mixing in sage, thyme, and rosemary if I have them on hand; freshness takes this to the next level.
Chicken Stock: Keeps the stuffing moist and infused with savory goodness.
Turkey Breast (Boneless, Skin-On): Choosing skin-on is a game-changer—the skin crisps up and keeps the meat juicy.
Brown Sugar and Spices: The brown sugar in the turkey rub caramelizes beautifully; paprika and oregano add warmth without fuss.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is like a blank canvas, and I’ve had fun customizing it depending on what I have on hand or the season. Don’t hesitate to play with herbs or add a little heat—you’ll find your favorite twist in no time.

Variation: I sometimes swap chicken stock for turkey stock if I have some—it enhances the turkey flavor wonderfully.
Herb Swaps: Fresh sage and rosemary are my go-tos, but a little fresh tarragon or marjoram can make it unique.
Make it Vegetarian: Skip the turkey breast and toss in roasted mushrooms or butternut squash over the stuffing for a meatless option.
Spicy Kick: Add a pinch of cayenne or chili flakes to the butter rub for a subtle warmth that surprises everyone.

Step-by-Step: How I Make Sheet Pan Turkey and Stuffing Recipe

Step 1: Toast the Bread Cubes

Start by preheating your oven to 400°F and greasing a 9×13-inch baking dish so nothing sticks later on. Spread your bread cubes evenly on a baking sheet and toast them for about 10 minutes until they’re golden and crisp. This step is crucial because it prevents the stuffing from turning soggy, giving you that wonderful crisp-tender texture every time.

Step 2: Sauté the Veggies and Herbs

While the bread is toasting, melt butter in a large pot over medium-high heat, then toss in the garlic, onion, and celery. Cook for 4-5 minutes, stirring occasionally until the veggies soften and smell amazing. Stir in poultry seasoning, fresh parsley, and any fresh herbs you’ve chosen—this herb mixture builds the flavor backbone of the stuffing.

Step 3: Combine Stuffing Ingredients

Remove the pot from the heat and stir in the toasted bread cubes. Season with salt and pepper, then pour in chicken stock gradually, mixing until well combined but not soggy. Spread this mixture evenly in your prepared baking dish, creating a cozy nest for the turkey.

Step 4: Prepare the Turkey Rub and Assemble

Make a paste by combining softened butter with minced garlic, brown sugar, salt, pepper, paprika, and dried oregano. Here’s a little tip I picked up: gently lift the turkey skin and spread some of the butter mixture underneath—it keeps the breast moist and lets the seasoning shine right up against the meat. Then rub the rest all over the skin and place the turkey on top of the stuffing.

Step 5: Bake and Check for Doneness

Bake uncovered for about 45 minutes or until the turkey reaches an internal temperature of 165°F. Keep an eye on the skin—it should be beautifully golden and crisp. When it’s done, let it rest for a few minutes before serving so all those delicious juices redistribute.

💡

Pro Tips for Making Sheet Pan Turkey and Stuffing Recipe

Even Bread Cubes: Cut bread into uniform cubes to help them toast evenly for that perfect texture.
Don’t Skip the Skin: Cooking the turkey with skin-on locks in juicy flavor and gives you a crave-worthy crispy finish.
Butter Under the Skin: Spreading seasoning butter under the skin keeps the meat moist and flavorful from the inside out.
Use a Meat Thermometer: This is the best way to avoid overcooking or undercooking your turkey—it makes all the difference.

How to Serve Sheet Pan Turkey and Stuffing Recipe

Sheet Pan Turkey and Stuffing, easy holiday dinner ideas, comfort food recipes, one-pan turkey dish, hearty family meals - A white plate holds a meal with four main parts. The first layer is creamy white mashed potatoes placed on the left side of the plate with a smooth texture. On top to the right, there is a portion of green beans that are dark green, soft, and mixed with small browned bits. Below the green beans are chunks of golden brown stuffing with a crispy, rough texture. Above the stuffing and mashed potatoes are two thick slices of roasted white meat with golden-brown edges, covered by a smooth, light brown sauce that drips slightly over the sides. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle chopped fresh parsley over the finished dish right before serving—it adds a pop of color and a touch of fresh flavor that brightens everything up. Sometimes a squeeze of lemon juice or a few fresh thyme sprigs on top can make it feel extra special without any effort.

Side Dishes

This sheet pan meal is quite the star on its own, but I enjoy pairing it with a simple green salad for brightness and some roasted Brussels sprouts or glazed carrots for added sweetness and crunch. Mashed potatoes or a light cranberry sauce never hurt either, if you want to bring a true holiday vibe.

Creative Ways to Present

For special gatherings, I’ve served the turkey sliced over the stuffing right on a large wooden board with all the sides surrounding it. It looks rustic and inviting. Another idea is scooping the stuffing into mini ramekins and plating individual portions for a fancier touch. Either way, this recipe feeds both your belly and your soul.

Make Ahead and Storage

Storing Leftovers

After your sheet pan feast, store any leftover turkey and stuffing in an airtight container and refrigerate. I find it keeps really well for up to 3 days, and the flavors often taste even better the next day, making for an easy and satisfying lunch or dinner.

Freezing

I’ve frozen leftover stuffing, but I prefer freezing the turkey breast separately for best texture. Wrap the turkey tightly in foil or plastic wrap, then place in a freezer-safe bag. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently.

Reheating

The best way to reheat leftover turkey and stuffing is in the oven at 325°F, covered with foil to retain moisture. I usually warm it for about 15-20 minutes or until heated through. This way, the turkey stays tender and the stuffing doesn’t dry out.

FAQs

Can I use turkey thighs instead of turkey breast in this sheet pan recipe?

Absolutely! Turkey thighs are a great choice if you prefer dark meat – they tend to be more forgiving and stay juicy. Just keep in mind that thighs may take a little longer to cook through, so check the internal temperature and adjust your baking time accordingly.
What type of bread is best for this stuffing?

I recommend using day-old or slightly stale sturdy bread like sourdough, French or Italian bread. These hold up better during baking and won’t turn mushy. Avoid very soft or pre-packaged sandwich bread if you want the best texture.
Can I make this sheet pan turkey and stuffing recipe ahead of time?

You can prep most of the stuffing a day ahead and store it in the fridge. Assemble it in the baking dish right before baking with the turkey on top. This saves time on the day you plan to cook.
How do I know when the turkey is cooked perfectly?

The best way is to use a meat thermometer—insert it into the thickest part of the breast. When it hits 165°F, your turkey is perfectly cooked, juicy, and safe to eat without drying out.

Final Thoughts

This Sheet Pan Turkey and Stuffing Recipe has become my secret weapon for fuss-free, flavorful dinners that really impress. It’s like getting that traditional roast turkey vibe without the hours of juggling pots and pans. I hope you’ll give it a try and discover how much easier (and tastier!) your next meal can be. Gather your ingredients, invite a friend over, and enjoy the cozy, delicious vibes this recipe delivers—trust me, it’s a winner every time.