One-Pan Turkey Breast and Stuffing

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Turkey and stuffing are already a perfect pair on the plate. With a little know-how, they can be in the oven, too.

SERVES8 to 10

TIME3½ to 4 hours, plus 2 hours salting

One-Pan Turkey Breast and Stuffing

WHY THIS RECIPE WORKS

We were after a holiday-worthy turkey and stuffing cooked together in one pan, not just to cut down on dirty dishes but also to create a stuffing packed with savory poultry flavor. Using a 6-pound turkey breast (instead of a whole bird) mad... Read More

GATHER YOUR INGREDIENTS

Turkey

Stuffing

Sauce

*

BEFORE YOU BEGIN

The salted turkey needs to be refrigerated for at least 2 hours before cooking. If you can't find a loaf of ciabatta, you can substitute 2 pounds of another rustic, mild-tasting white bread. Do not use sourdough here; its flavor is too assertive.

1

INSTRUCTIONS

FOR THE TURKEY: Combine salt, pepper, and thyme in bowl. Place turkey on large plate and pat dry with paper towels. Sprinkle all over with salt mixture. Refrigerate, uncovered, for at least 2 hours or up to 24 hours.

2

FOR THE STUFFING: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray large heavy-duty roasting pan with vegetable oil spray, then add oil to pan. Heat oil in roasting pan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.

3

 Off heat, stir in broth, wine, sage, thyme, pepper flakes, and remaining 1½ teaspoons salt, scraping up any browned bits. Add bread and, using tongs or your hands, toss until bread is evenly coated. Break sausage into ¾-inch chunks and toss with bread mixture to combine.

4

 Nestle turkey, skin side up, into stuffing in center of roasting pan. Roast until thickest part of turkey registers 160 degrees, 2¼ to 2¾ hours.

5

FOR THE SAUCE: Meanwhile, combine all ingredients in bowl; set aside.

6

 Transfer turkey to carving board, skin side up, and let rest, uncovered, for at least 30 minutes or up to 1 hour.

7

 Meanwhile, stir stuffing in roasting pan. Return pan to oven and cook until top of bread looks golden brown and is evenly dry, 10 to 15 minutes.

8

 Remove breast meat from bone and slice thin crosswise. Toss parsley with stuffing in roasting pan. Arrange turkey over stuffing in pan. Drizzle with sauce. Serve, passing remaining sauce separately.

TO USE A DISPOSABLE ROASTING PAN: Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in broth, wine, sage, thyme, pepper flakes, and remaining 1½ teaspoons salt, scraping up any browned bits. Transfer mixture to 16 by 12-inch disposable aluminum roasting pan. Add bread and sausage as described in step 3. Place disposable pan on rimmed baking sheet before roasting for added stability. Increase roasting time for turkey in step 4 to 2½ to 3 hours. Increase cooking time for stuffing in step 7 to 30 to 35 minutes.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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