Name: Sheet Pan Turkey and Stuffing Bake 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 and 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· 4.4 from 19 reviews

If you’re craving a warm, cozy dinner that’s as simple as it is delicious, you’re going to love this Sheet Pan Turkey and Stuffing Bake Recipe. It’s one of those game-changing meals that pairs juicy turkey breast with savory, herb-packed stuffing—all baked together on a single pan. Trust me, once you try it, this will become your go-to for busy weeknights or even holiday dinners when you want all the flavor but less fuss. So grab a pan, and let’s dive in!

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Why This Recipe Works

One-Pan Convenience: You get a whole meal baked together, which means less cleanup and more time to relax.
Juicy, Flavorful Turkey: The herb and brown sugar butter rub seals in moisture while adding a savory-sweet crust.
Stuffing with a Twist: Toasted bread cubes and fresh herbs soak up chicken stock for that perfect moist-but-not-soggy texture.
Great For Any Occasion: Whether it’s a cozy weeknight or a casual holiday, this recipe feels special but doesn’t require hours in the kitchen.

Sheet Pan Turkey and Stuffing Bake, easy holiday dinner, turkey skillet meal, one-pan turkey casserole, cozy weeknight dinner - 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

What I love about the ingredients in this Sheet Pan Turkey and Stuffing Bake Recipe is how they come together to create a comforting, well-balanced dish. Each element has a purpose: from the toasted bread that provides a sturdy base for the stuffing, to the melty butter and herbs that bring out the best in the turkey.

Sheet Pan Turkey and Stuffing Bake, easy holiday dinner, turkey skillet meal, one-pan turkey casserole, cozy weeknight dinner - 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 Cubes: Using day-old bread works best—it soaks up moisture without turning mushy.
Butter: Softened butter is key for both sautéing veggies and creating that flavorful turkey rub.
Garlic & Onion: Fresh aromatics for that savory depth you can’t fake with powder.
Celery: Adds crunch and a subtle freshness to balance the richness.
Poultry Seasoning & Fresh Herbs: A classic combo that elevates every bite—sage, thyme, and rosemary are my favorites here.
Chicken Stock: This is the secret to moist, flavorful stuffing. Homemade or good-quality store-bought works great.
Turkey Breast: A skin-on, boneless breast gives you juicy meat with crispy skin without a ton of carving hassle.
Brown Sugar: Just a touch in the turkey rub for a hint of caramelization and balance.
Salt, Pepper, Paprika, Oregano: Essential for seasoning and adding layers of flavor.

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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.

Tweak to Your Taste

I like to play around with the herbs depending on the season or what I have in my kitchen. Sometimes I swap fresh parsley for cilantro to add a little zing to the stuffing, or add a dash of cayenne for a subtle heat. You should definitely feel free to make this recipe your own—it’s very forgiving!

Variation: I once added chopped apple and dried cranberries to the stuffing for a sweet twist that perfectly complemented the savory turkey. It was a hit at Thanksgiving!
Dietary Adaptation: For a gluten-free version, I’ve successfully used gluten-free bread cubes and gluten-free chicken broth without losing any flavor.
Vegetarian Option: Skip the turkey, bake the stuffing with extra veggies and a sprinkle of cheese on top for a hearty meatless main dish.

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

Step 1: Toast the Bread Cubes Until Golden

Start by spreading your bread cubes evenly on a baking sheet and popping them into a 400°F oven for about 10 minutes. This step is key because it dries out the bread so the stuffing absorbs the stock without becoming mushy. Keep an eye on them—they should be golden and crisp, not burnt. Once toasted, set them aside to cool while you prep the rest.

Step 2: Cook the Flavor Base

In a large pot or Dutch oven, melt your butter over medium-high heat and sauté minced garlic, diced onion, and celery until soft and fragrant—about 4 to 5 minutes. This step infuses the stuffing with that classic savory aroma. Stir in your poultry seasoning and fresh herbs now to let those flavors bloom before removing from heat.

Step 3: Mix the Stuffing

Remove your pot from the heat and gently fold in the toasted bread cubes. Season with salt and pepper, then pour in your chicken stock slowly, mixing to coat the bread evenly. The stuffing should be moist but not swimming in liquid. Transfer this mixture into a buttered 9×13-inch baking dish, spreading it out to form an even layer.

Step 4: Prepare and Rub the Turkey

In a small bowl, blend softened butter with garlic, brown sugar, salt, pepper, paprika, and oregano to form a rich paste. Carefully loosen the turkey skin and rub some of the butter mixture underneath—it helps keep the meat juicy and flavorful. Then rub the rest all over the turkey skin. Place the turkey on top of the stuffing in your baking dish.

Step 5: Bake Until Perfectly Cooked

Bake your entire sheet pan at 400°F for about 45 minutes, or until the turkey reaches an internal temperature of 165°F. Using a meat thermometer is a game-changer here—no guessing needed. Once done, let it rest a few minutes before slicing to keep juices locked in.

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Pro Tips for Making Sheet Pan Turkey and Stuffing Bake Recipe

Don’t Skip Toasting the Bread: It’s the secret to stuffing that’s moist yet holds its shape instead of turning into mush.
Use a Meat Thermometer: I’ve learned it’s the only way to perfectly cook turkey breast without drying it out.
Lift the Skin Gently: Carefully sliding your hand under the skin helps the butter rub infuse flavor directly into the meat.
Don’t Overcrowd the Pan: Give the stuffing and turkey some breathing room so they cook evenly and brown nicely.

How to Serve Sheet Pan Turkey and Stuffing Bake Recipe

Sheet Pan Turkey and Stuffing Bake, easy holiday dinner, turkey skillet meal, one-pan turkey casserole, cozy weeknight dinner - 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

Freshly chopped parsley is my go-to garnish—it adds a pop of color and brightness that cuts through the richness. Sometimes I also sprinkle a little extra fresh thyme on top just before serving. A drizzle of homemade pan gravy or a tangy cranberry sauce on the side really takes it to the next level, especially if you’re serving this for guests.

Side Dishes

I like pairing this meal with simple steamed green beans or roasted Brussels sprouts for some crunch. A fresh mixed greens salad with a lemon vinaigrette lightens the plate perfectly. If you want to keep it ultra-comforting, creamy mashed potatoes or sweet potato casserole works beautifully.

Creative Ways to Present

For holiday dinners, I’ve arranged the turkey slices fan-style over the stuffing and garnished the platter with roasted baby carrots and sprigs of rosemary. The layered look feels festive and elegant but still homely. You can even bake small individual portions in ramekins for a charming personalized presentation.

Make Ahead and Storage

Storing Leftovers

I always cool down leftovers within two hours, then pack them in airtight containers and store them in the fridge. The stuffing soaks up more flavor overnight, making the next-day meal even tastier. The turkey retains moisture surprisingly well if sliced and stored properly.

Freezing

Freezing this dish works like a charm! I portion the stuffing and turkey separately in freezer bags and label them. When you’re ready, thaw in the fridge overnight and reheat gently in the oven. The flavors stay vibrant, and it saves so much time on busy days.

Reheating

To bring leftovers back to life, I usually reheat the stuffing covered with foil at 350°F until warmed through to prevent drying out. The turkey slices do great with a quick sear in a pan or 350°F oven wrapped in foil with a splash of chicken broth to keep them juicy.

FAQs

Can I use turkey thighs instead of breast in this Sheet Pan Turkey and Stuffing Bake Recipe?

Absolutely! Turkey thighs will add a richer flavor and tend to stay juicy on their own. Just adjust the cooking time—thighs typically need a little longer in the oven to reach safe temperatures.
What bread is best for the stuffing?

Day-old rustic white bread or French bread works best because it holds up without getting mushy. Avoid super soft sandwich bread with preservatives, which won’t toast or absorb stock well.
Can I make the stuffing vegan?

Yes! Just swap the butter for a plant-based alternative and use vegetable stock instead of chicken stock. You might miss that rich flavor a bit, but herbs and sautéed veggies help maintain deliciousness.
How do I keep the turkey skin crispy?

Pat the turkey skin dry before applying the butter rub and make sure the oven is hot enough before placing it in. Avoid covering the dish tightly while baking to keep the skin crisp instead of steaming it.

Final Thoughts

This Sheet Pan Turkey and Stuffing Bake Recipe holds a special place in my cooking rotation because it marries convenience with classic comfort food flavors. Whenever I make it, I feel that same sense of warmth and homey satisfaction that you get from big holiday meals—but without the stress. I truly hope you give it a try and find it as rewarding in your kitchen as I do. After all, great food shared with great company is the best kind of magic, right?