Not cooking for a crowd this year? Or maybe a full feast just isn’t in the budget? No matter the reason you might not want to cook a full bird, we’ve got a great solution: this Sheet Pan Turkey Breast and Stuffing. Not only is it economical, it’s also super easy — there’s no giant carcass to deal with and it cooks up in just about an hour, making it a great option if you’re looking for a simpler Thanksgiving this year or if you’re maybe just craving some Thanksgiving flavor in, say, July.

What Do You Need To Make Sheet Pan Turkey Breast and Stuffing?

First things first, you need a turkey breast. Ideally one that’s boneless, but skin-on, and around two pounds. (If you can’t find that combo, skinless is fine too.)

For the rub, you can use your favorite blend, or the combo we’ve used here, which is: brown sugar, butter, garlic, salt, pepper, oregano, and paprika.

For the stuffing, you need bread, more butter, garlic and onion, celery, parsley, a combination of your favorite fresh herbs (thyme, rosemary, oregano), some chicken broth, and a bit of poultry seasoning.

How Do You Make Sheet Pan Turkey Breast and Stuffing?

You’re going to start with the stuffing. The first step is to bake your cubed bread to dry it out, though if you have day old bread that usually does the trick just fine. Then, you’ll cook down your veggies in some butter until they’re soft, stir in the herbs, followed finally by the bread and the stock. Stuffing, done! Just transfer it to your baking dish.

Next, it’s time for the turkey. This doesn’t involve any brine or planning ahead — we’re just using a flavorful rub that browns up beautifully in the oven.

Combine your spices — salt, pepper, oregano, paprika — with garlic, brown sugar, and the butter, and mix it until you have a cohesive paste. Then simply rub it all over the turkey breast, lifting up the skin and tucking it under there too where you can.

Set that turkey on top of the stuffing and bake. (And yes, I know it’s technically called ‘dressing’ since it’s not stuffed in a bird.)

You want to bake this until the turkey reaches 165°F on a thermometer. The baking time is entirely dependent on the size of the turkey breast, so judge by the temp and not the clock. That being said, if you have a smaller breast around two pounds, this should take somewhere between forty-five minutes and an hour in the oven.

Isn’t that so much easier than the whole ordeal of a whole turkey?

Need Something To Serve It With?

Try some of these great recipes to round out your meal!
Make-Ahead Cream Cheese Mashed Potatoes
Southern Style Green Beans
Pecan Slab Pie
Slow Cooker Cranberry Sauce