One-Pan Turkey Breast and Stuffing
Our simple one-pan method yields moist turkey breast and super-flavorful, rustic stuffing with less worry about coordinating cooking times.
Keywords
- Main Courses
- Turkey
- Dairy-Free
- Roasts
- Thanksgiving
- Holiday
- ATK Staff Pick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Roasting pan
- Instant-read thermometer
- Aluminum roasting pan
- Baking sheet
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Paper towel
- Tongs
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Serving bowl
- Serving platter
Ingredients
- 1 1/2 tablespoons kosher salt
- 1 tablespoon pepper
- 1 tablespoon minced fresh thyme
- 1 (5- to 7-pound) bone-in turkey breast, trimmed
- 1/2 cup extra-virgin olive oil
- 3 cups chopped onion
- 1 3/4 teaspoons kosher salt, divided
- 6 garlic cloves, minced
- 3 cups chicken broth
- 1/3 cup dry white wine
- 2 tablespoons minced fresh sage
- 1/4 teaspoon red pepper flakes
- 2 pounds ciabatta, cut into 1-inch cubes (about 20 cups)
- 1 pound hot Italian sausage, casings removed
- 1 1/2 cups coarsely chopped fresh parsley
- 3/4 cup chopped fresh parsley
- 3/4 cup pomegranate seeds
- 1 shallot, minced
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 3/4 teaspoon kosher salt
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