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·5 from 23 reviews

If you’re hunting for a cozy, comforting dinner that practically cooks itself, you’re going to fall head over heels with this Sheet Pan Turkey and Stuffing Recipe. It’s one of those dishes I turn to when I want all the flavors of a classic holiday meal but without the stress or multiple pots. Trust me, having tender turkey nestled right on top of herby, buttery stuffing is pure magic – and I’ll walk you through every step so your kitchen smells like a dream too.

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Why This Recipe Works

One-Pan Convenience: Everything bakes together, meaning less cleanup and more time to relax.
Juicy Turkey: Butter and brown sugar rub keeps the turkey moist with a hint of sweetness and spice.
Herby, Flavorful Stuffing: Fresh herbs and poultry seasoning bring classic taste with a fresh punch.
Golden Toasted Bread Cubes: Toasting before mixing ensures your stuffing holds texture without getting soggy.

Sheet Pan Turkey and Stuffing, turkey and stuffing dinner, easy holiday casserole, one-pan turkey recipe, comforting holiday meal - 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

This sheet pan turkey and stuffing recipe is all about balance—simple, fresh ingredients that blend perfectly to deliver homestyle comfort without fuss. When you choose your bread, aim for something with a little density like sourdough or a sturdy white bread to get those satisfying crusty edges.

Sheet Pan Turkey and Stuffing, turkey and stuffing dinner, easy holiday casserole, one-pan turkey recipe, comforting holiday meal - 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: Cubed and toasted to add crunch and help the stuffing stay light, not mushy.
Butter: Two types here—softened butter mixed into stuffing and rubbed on turkey for richness and moisture.
Garlic: Adds a subtle aromatic warmth throughout the dish.
Onion & Celery: Classic aromatics that give savory depth and a fresh bite.
Poultry Seasoning: The key blend that ties turkey and stuffing flavors together with sage, thyme, and other spices.
Fresh Parsley & Herbs: Brighten up the dish with earthiness and complexity.
Chicken Stock: Hydrates the stuffing, making it tender without sogginess.
Brown Sugar: Balances savory with a lovely caramelized touch on the turkey skin.
Salt & Pepper: Essential for boosting all the natural flavors.
Paprika & Oregano: Adds a gentle smokiness and herbaceous note to the turkey rub.
Boneless Skin-On Turkey Breast: Perfect size for even cooking and to get that crispy skin you’ll love.

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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.

Make It Your Way

One of my favorite things about this sheet pan turkey and stuffing recipe is how easy it is to tweak. You can switch up the herbs, add different veggies to the stuffing, or even play around with the spice rub on the turkey. Don’t be shy – make it your own!

Herb Swaps: I sometimes swap rosemary for sage or add a handful of chopped thyme, especially in fall – it amps up the earthy flavors beautifully.
Vegetable Add-Ins: Diced mushrooms or carrots mix nicely into the stuffing for extra texture and color.
Diet-Friendly: If you prefer, swap out butter for olive oil for a dairy-free version – it still turns out great, just a slightly different richness.
Spice Variations: A pinch of smoked paprika or a sprinkle of cayenne can bring a little heat and smokiness to the turkey rub.

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

Step 1: Toast Your Bread Cubes Until Perfectly Golden

This step always makes my kitchen smell amazing and sets the foundation for great stuffing texture. Spread your bread cubes out in a single layer on a baking sheet and toast them at 400°F for about 10 minutes. You want them golden and crisp but not burnt—this toastiness prevents the stuffing from turning mushy when mixed with the chicken stock.

Step 2: Sauté Your Aromatics for Deep Flavor

In a large pot, melt about 4 tablespoons of butter over medium heat. Toss in your minced garlic, diced onion, and celery, and cook for 4 to 5 minutes until everything feels soft and fragrant. Stir in poultry seasoning, fresh parsley, and any fresh herbs you’re using — this is the flavor powerhouse for your stuffing.

Step 3: Combine Toasted Bread and Aromatics

Remove your pot from heat and stir in the toasted bread cubes. Season the mixture with salt and pepper, then slowly pour in chicken stock, stirring gently to moisten everything. You want the stuffing to be soft but not soggy—aim for a lightly moist texture that holds its shape.

Step 4: Assemble Stuffing in Baking Dish

Butter or spray a 9×13-inch baking dish and spread the stuffing evenly across the bottom. This creates a cozy bed for the turkey to sit on and soak up all those juices as it cooks. A shoutout here: don’t skip greasing your pan, or the delicious crust that forms can get stubborn to clean up later!

Step 5: Mix and Rub the Turkey with the Flavorful Butter Paste

In a small bowl, whip together softened butter, a clove of garlic, brown sugar, salt, pepper, paprika, and oregano until it forms a thick paste. I like to gently lift the turkey skin and spread some of this under it — it keeps the meat super juicy and infuses it with that sweet-spicy glow. Then rub the rest all over the skin and turkey surface.

Step 6: Bake and Monitor for Juicy Perfection

Place the turkey on top of the stuffing and bake in your 400°F oven for about 45 minutes. The turkey should reach an internal temperature of 165°F—using a meat thermometer here is a game changer and totally worth it. This way, you avoid drying it out or undercooking. Your stuffing will soak up those beautiful turkey juices and turn golden on the edges.

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Tips from My Kitchen

Don’t Skip Toasting: Toasted bread makes all the difference between mushy stuffing and one with crispy pockets of texture.
Use a Thermometer: It’s the only way to guarantee moist turkey without guessing the cook time.
Butter Under Skin: Spreading butter under the skin locks in moisture and boosts flavor directly at the source.
Let Stuffing Rest: After baking, let the dish rest a few minutes to settle and make serving easier.

How to Serve Sheet Pan Turkey and Stuffing Recipe

Sheet Pan Turkey and Stuffing, turkey and stuffing dinner, easy holiday casserole, one-pan turkey recipe, comforting holiday meal - 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 love finishing this dish with a sprinkle of fresh parsley or thyme on top—just enough to add a pop of bright green and fresh herbal aroma. A few dried cranberries on the side add a touch of sweet tartness, perfect if you want a bit of holiday vibe year-round.

Side Dishes

Some of my go-to sides with this sheet pan turkey and stuffing recipe are roasted Brussels sprouts drizzled with balsamic glaze and creamy mashed potatoes. Green beans almondine are also a natural match, offering a crisp, nutty counterpoint to the rich stuffing.

Creative Ways to Present

For special dinners, I’ve laid the stuffing and turkey on a rustic wooden board garnished with fresh rosemary sprigs and citrus slices—it instantly makes the meal feel more festive and inviting. Serving family-style straight from the pan is cozy, but plating individually with a drizzle of pan juices brings that restaurant flair home.

Make Ahead and Storage

Storing Leftovers

Leftover sheet pan turkey and stuffing keeps beautifully in an airtight container in the fridge for 3 to 4 days. I usually separate the turkey from the stuffing before storing—it makes reheating easier and maintains texture better.

Freezing

I’ve frozen both turkey and stuffing separately with good results. Just wrap the turkey breast tightly in foil and place stuffing in a freezer-safe container. They’ll last up to 2 months frozen. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

For reheating, I pop the stuffing in the oven at 350°F covered with foil to keep it moist, while the turkey gets a quick warm-up wrapped in foil for about 15 minutes. This keeps everything tender and tasty without drying out.

FAQs

Can I use leftover turkey instead of a fresh turkey breast?

Absolutely! If you have leftover cooked turkey, you can warm it separately and serve it atop freshly baked stuffing or even mix it into the stuffing before baking for a different spin. Just reduce the oven time since the turkey is already cooked.
What type of bread is best for the stuffing?

I recommend using a sturdy bread like sourdough, French bread, or a crusty white loaf. These breads hold up well when toasted and won’t get overly mushy once mixed with chicken broth.
Can I make this recipe dairy-free?

Yes, just swap the butter with olive oil or a vegan margarine. The flavor will be slightly different but still delicious and moist.
Is it necessary to use a meat thermometer?

Using a meat thermometer is the best way to ensure your turkey is cooked to a safe internal temperature without drying out. It’s well worth the small investment for perfect results every time.

Final Thoughts

This Sheet Pan Turkey and Stuffing Recipe has become one of my favorite ways to enjoy the classic flavors we all love without the usual chaos of multiple dishes and pans. It’s straightforward enough for a weeknight but special enough for company. Give this recipe a try—you’ll find yourself coming back to it whenever you want comfort food cooked with love but zero hassle. I’m cheering you on from my kitchen to yours!