Sheet Pan Turkey and Stuffing

Ingredients

• For the stuffing:
• 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 and freshly ground black pepper, to taste

For the turkey:

• 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

Preparation

1. Preheat oven to 400°F and grease a 9x13-inch baking dish with butter or nonstick spray.
2. Spread out bread in a single layer on a baking sheet. Toast until golden and crisp, about 10 minutes. Remove from oven and set aside.
3. In a large pot or Dutch oven over medium-high heat, melt the butter. Add garlic, onion, and celery and cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Stir in poultry seasoning, parsley, and any fresh herbs, if using.
4. Remove from heat, and stir in bread, season with salt and pepper, and stir in chicken stock until well combined.
5. Spread out stuffing mixture in prepared baking dish.
6. In a small bowl, combine the butter, garlic, brown sugar, salt, pepper, paprika, and oregano and stir to create a paste.
7. Rub turkey all over with butter mixture, lifting some of the skin gently and spreading some underneath, if you can.
8. Place turkey on top of stuffing and bake until turkey reaches 165°F on a thermometer, about 45 minutes.
9. Serve and enjoy!