Description
A complete Thanksgiving dinner on one sheet pan. Roasted turkey breast, vegetables, and stuffing cook together for an easy meal.
Ingredients
Scale
- 1 boneless turkey breast (2–3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups cubed butternut squash
- 2 cups Brussels sprouts, halved
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 2 cups gluten-free bread cubes (or regular bread cubes if not gluten-free)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon melted butter (or olive oil)
Instructions
- Preheat oven to 400°F (200°C).
- Pat turkey breast dry with paper towels. Rub with 1 tablespoon olive oil, salt, pepper, thyme, and rosemary.
- Place turkey in the center of a large sheet pan.
- Toss squash, Brussels sprouts, carrots, celery, and onion with remaining 1 tablespoon olive oil. Arrange around turkey.
- In a bowl, mix bread cubes, chicken broth, and melted butter. Spoon stuffing mixture onto an empty corner of the pan.
- Roast for 45-55 minutes, until turkey reaches 165°F (74°C) and vegetables are tender.
- Let turkey rest 10 minutes before slicing. Serve with vegetables and stuffing.
Notes
- You can use turkey thighs instead of breast; adjust cooking time.
- Add other vegetables like sweet potatoes or green beans.
- For a crispier stuffing, spread it in a thin layer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 110mg