Jump to RecipeRead Comments

This post contains affiliate links. Please see our disclosure policy.

This One-Pan Roast Turkey Breast with Stuffing Pomegranate Sauce is cooked together in a single roasting pan and served with the sauce on the side. It is worthy of a beautiful holiday feast!

A roasting pan filled with cubed bread stuffing, topped with sliced roasted turkey breast garnished with herbs and pomegranate seeds. A spoon and napkins are on the side.
Save this recipe!
Get this sent to your inbox, plus get new recipes from me every week!

Table of Contents

Why You’ll 🫶🏻 this Roast Turkey Dish

This one-pan meal, as the name suggests, is a fantastic way to minimize the number of dirty dishes during a holiday feast. It offers a rich and savory stuffing infused with delightful poultry flavor, complemented by Italian sausage, which adds another layer of meaty texture, flavor, and a kick of extra spice and seasoning. The dry-brined roasted turkey breast is perfectly roasted on top of the bed of stuffing. The addition of vibrant color, texture, and flavor from pomegranate seeds and fresh Italian flat-leaf parsley creates a unique twist to traditional cranberry sauce. It is a feast for the eyes and the taste buds! Enjoy!~Nicole

Key Ingredients for One-Pan Roast Turkey Breast with Stuffing and Pomegranate Sauce

For the Turkey Breast

A raw turkey breast on a white plate sits beside a metal tray holding paper towels and three small bowls containing salt, dried parsley, and black pepper on a light countertop.

Turkey Breast is whole and bone-in for this recipe. Look for a breast that is 5-7 pounds in size. These bones play a crucial role in retaining moisture and enhancing the flavor of the meat while it cooks.

Fresh Thyme and Sage offer a combination of fresh and savory flavors. The thyme has an earthy aroma, while the sage has a hint of pine, making it a festive flavor.

Kosher Salt is used for seasoning and helps draw out moisture. When the breast is refrigerated for 2-24 hours, the salt is reabsorbed by the meat, keeping it moist during the roasting process. The salt dries out the skin, making it golden and crispy once roasted.

For the Stuffing

An overhead view of recipe ingredients: cubed bread, ground meat, chopped onion, minced garlic, broth, olive oil, parsley, salt, pepper, red pepper flakes, dried herbs, and white wine on a white surface.

Extra-virgin Olive Oil and Non-stick Oil Spray are oils that provide flavor and keep the dish from sticking or burning to the roasting pan.

Yellow Onion and Garlic offer savory flavors and deep aromatics. Both are known for their strong flavor when raw, but once cooked, they provide a slightly sweet flavor to the stuffing.

Chicken Stock and White Wine help soften the onions and garlic. The broth mimics the flavor of the turkey meat, and the wine provides an acidity that balances any strong flavors. They both add moisture and flavor to the stuffing.

Fresh Thyme, Kosher Salt, and Red Pepper Flakes add another layer of seasoning and flavor. The Thyme provides an earthy flavor, the salt brings out all of the flavors of the ingredients, and the red pepper flakes add a little kick without overpowering the stuffing.

Country Bread is the main component of the stuffing, adding a robust texture and deep flavor. It effectively soaks up moisture, enhancing the dish’s overall taste and providing a delightful, tender, yet crunchy texture when baked.

Italian Sausage might seem unconventional, but it provides another meaty component to the dish and enhances the flavor with savory and spicy flavors.

For the Pomegranate Sauce

A glass bowl of pomegranate seeds is surrounded by bowls of chopped red onion, minced garlic, lemon juice, salt, olive oil, and fresh parsley on a white countertop.

Pomegranates add a sweet and tart flavor to the sauce. Their unique texture also provides a pleasant little “pop.” The ruby colored seeds also add a lively color.

Fresh Italian Flat-leaf Parsley adds freshness. The bright green combined with the vibrant color of the pomegranates adds a festive touch.

Shallots and Garlic add a savory profile that balances the sweetness from the pomegranates. When used in these small amounts, their strong flavors do not overpower the sauce.

Fresh Lemon Juice adds brightness and balance with its acidity.

Extra-virgin Olive Oil helps bind the sauce together with its velvety profile. It also offers a slightly fruity and peppery flavor.

Equipment Needed

A raw turkey breast on a white plate sits beside a metal tray holding paper towels and three small bowls containing salt, dried parsley, and black pepper on a light countertop.
A raw, seasoned chicken breast in the shape of a heart sits on a metal baking tray against a light background.
A hand holds a glass measuring cup filled with yellow oil above a metal All-Clad slow cooker insert.
A hand holds a measuring spoon of salt above a pan with chopped onions sautéing in oil on a stovetop.
A hand holds a small bowl of chopped garlic above a metal pan filled with diced onions cooking in oil.
Chopped onions simmering in a pot of water with three piles of dried herbs and red pepper flakes, being stirred with a wooden spoon.
A metal pan filled with cubed bread pieces, some soaked in liquid, with metal tongs resting on top. The bread appears to be prepared for stuffing or dressing.
A metal baking dish filled with cubed bread and small portions of raw sausage meat, ready to be cooked or baked.
A seasoned turkey breast sits on top of cubed bread and sausage stuffing in a roasting pan, ready to be cooked.
A glass bowl contains chopped parsley, diced onions, minced garlic, olive oil, and chopped red chili with a spoon inside. Next to it is a knife on a cutting board with herb pieces on both.
A roasted turkey breast sits atop a bed of cubed bread stuffing in a metal roasting pan, with the bread cubes browned and edges crisp from baking.
A roasted, seasoned chicken rests on a wooden cutting board next to a carving fork and a slicing knife. A striped kitchen towel is partially visible in the corner.
A hand holding a knife slices into a seasoned, cooked chicken breast held steady by a fork on a wooden cutting board.
Sliced cooked chicken breast with browned seasoned skin on a wooden cutting board. A carving fork and knife are inserted into the meat, and juices are visible on the surface.

How to Make this One-Pan Roast Turkey Breast with Pomegranate Sauce

  1. Check the breast’s rib bones. If they have not been trimmed, the breast will have a difficult time staying upright when dry-brining. To help, place a small to medium Ball jar, drinking glass, or even a ball of aluminum foil under the breast to stabilize it.
  2. Dry the breast thoroughly and sprinkle all sides with the seasoning mixture. Place the breast on a rimmed baking sheet and refrigerate, uncovered, for 2 to 24 hours.
  3. Spray a heavy-duty roasting pan with non-stick oil spray. Add the olive oil, and heat the oil over medium-high heat until shimmering.
  4. Add the onion and 1/4 teaspoon of Kosher salt, and sauté until lightly golden.
  5. Add the garlic, and cook just until fragrant.
  6. Pour in the chicken stock and white wine, then scrape up any brown bits. Add the thyme, sage, and red pepper flakes.
  7. Using tongs, toss the bread cubes with the pan juices.
  8. Pinch off small chunks (about 3/4-inch) of the sausage and add them to the bread cubes.
  9. Place the turkey skin-side up into the stuffing mixture. Roast until the thickest part of the breast reaches an internal temperature of 160°F, about 2 1/2 hours.
  10. Meanwhile, combine all of the ingredients for the sauce in a medium bowl and set aside.
  11. Remove the pan from the oven.
  12. Place the breast on a grooved cutting board to rest for at least 30 minutes. Stir the stuffing, then return the pan to the oven and cook until the top is golden brown.
  13. To carve the breast, I prefer to use a meat slicer and make a horizontal slice at the base of the breast meat, just above the rib bones, and extending to the breast collar.
  14. Then I use the meat slicer to make a vertical slice on either side of the breast collar. Once each breast is removed, make thin slices crosswise.
Sliced roasted turkey breast topped with pomegranate seeds and herbs, served over a bed of golden, cubed bread stuffing in a metal pan.

Tips for Making this Main Dish

  • Use Kosher salt and avoid using table salt or iodized salt. Kosher salt has a slightly sweeter flavor, whereas the other salts will impart a bitter and overly salty taste.
  • I prefer a light white wine, such as Sauvignon Blanc. Avoid using strong white wines, such as an Oaky Chardonnay.
  • Any rustic country bread, like a French peasant bread or Ciabatta, can be used. Avoid using sourdough bread, as it often has a strong and bold flavor that can overpower the stuffing’s flavor.
  • To Use A Disposable Roasting Pan:
    Heat the oil in a 12-in non-stick skillet. Proceed through Step 3 in the recipe card. Transfer the mixture to a 16 by 12-inch disposable aluminum roasting pan. Add bread and sausage as described in Steps 4-5 in the recipe card. Place the roasting pan on a large rimmed baking sheet for added stability. Increase the baking time to 2 1/2 to 3 hours. Increase the additional baking time for the stuffing in the FINAL Step 1 of the recipe card to 30-35 minutes.
A clear bowl filled with a vibrant sauce containing pomegranate seeds, chopped herbs, and olive oil, with a spoon inside; a pot of food is partially visible in the background.

Substitutions

  • I use my Quick Chicken Stock or Simple Turkey Stock, but any quality store-bought broth or stock can be used.
  • I use a spicy Italian turkey sausage to complement the turkey flavor, but any mild or spicy Italian turkey or pork sausage will enhance the stuffing flavor. It’s a matter of personal taste or dietary preference.
  • If you prefer not to use wine, increase the amount of stock or broth with a splash of lemon juice (about 1 teaspoon) to compensate for the acidity that wine would provide. Avoid using cooking wines as they have added salt and preservatives.

Serving Suggestions

This One-Pan Roasted Turkey Breast with Stuffing and Pomegranate Sauce is best served with any seasonal vegetable, such as Brussels sprouts or green beans. It also makes a complete meal when served with a seasonal green salad. Some suggestions are…

A serving dish filled with shredded Brussels sprouts mixed with crispy bacon pieces and garnished with herbs, with a serving spoon resting on the side.
A white dish filled with roasted Brussels sprouts, some browned and crispy, with a serving spoon partially visible in the background.
A white plate filled with cooked green beans, garnished with sautéed garlic slices and herbs. The dish appears fresh and vibrant, with a glossy finish from a light seasoning or oil.
A white baking dish filled with green bean casserole, topped with a golden brown breadcrumb crust, sits on a table beside a spoon and stacked plates.
A close-up of a fresh salad in a white bowl, featuring leafy greens, red radicchio, roasted butternut squash, sliced apples, crumbled cheese, and chopped nuts, with another bowl blurred in the background.

Adapted from America’s Test Kitchen, August 2020

“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.” 

No ratings yet

One-Pan Roasted Turkey Breast with Stuffing and Pomegranate Sauce

Prep: 20 minutes
Cook: 2 hours 30 minutes
Salting: 2 hours
Total: 4 hours 50 minutes
Servings: 8 -10 people
A roasting pan filled with cubed bread stuffing, topped with sliced roasted turkey breast garnished with herbs and pomegranate seeds. A spoon and napkins are on the side.
Pin Print
This One-Pan Roast Turkey Breast with Stuffing Pomegranate Sauce is cooked together in a single roasting pan and is worthy of a beautiful holiday feast!

Equipment

Ingredients 

For the Turkey

  • 1 ½ tablespoons Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon minced fresh thyme
  • 1 (5-7 pounds) bone-in, skin on whole turkey breast

For the Stuffing

  • Non-stick oil spray
  • ½ cup Extra-virgin olive oil
  • 3 cups finely chopped yellow onion
  • 1 ½ teaspoons Kosher salt, divided
  • 6 cloves garlic, minced
  • 3 cups chicken stock, Homemade or store-bought
  • ½ cup white wine, like a Sauvignon Blanc
  • 2 tablespoons minced fresh sage
  • 1 tablespoon minced fresh thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 2 pounds white country bread, cut into ½-inch cubes (about 20 cups)
  • 1 pound Italian turkey sausage (casings removed), mild or spicy
  • 1 ½ cups coarsely chopped fresh Italian flat-leaf parsely

For the Pomegranate Sauce

  • ¾ cup finely chopped fresh Italian flat-leaf parsley
  • ¾ cup pomegranate arils/seeds
  • ½ cup Extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 medium shallot, minced
  • 2 medium garlic cloves, finely grated on a microplane
  • ¾ teaspoon Kosher salt

Instructions 

For the Turkey

  • Combine the 1 ½ tablespoons of salt, 1 tablespoon of pepper, and 1 tablespoon of thyme in a bowl. Place the turkey breast on a rimmed baking sheet and pat thoroughly with paper towels. Rub the seasoning mixture all over the turkey breast. (If the breast does not stand firmly on its own, place a medium jar, glass, or ball of aluminum foil under the breast to support it.) Refrigerate, uncovered, for at least 2 hours and up to 24 hours.

For the Stuffing

  • Adjust the oven rack to a lower-middle position. Preheat the oven to 325℉. Spray a large heavy-duty roasting pan with non-stick spray, then add the olive oil to the pan.
  • Heat the oil over medium-high heat until shimmering. Add the onions and ¼ teaspoon of the salt, and sauté until golden brown, about 8-10 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  • Off the heat, stir in the chicken stock, white wine, sage, thyme, red pepper flakes, and the remaining 1 ¼ teaspoon of salt, scraping up any browned bits.
  • Add the bread, and using a pair of tongs, toss the bread into the mixture until evenly coated.
  • Break the sausage into ¾-inch chunks and toss with the bread mixture.
  • If any jar or aluminum foil was used to support the turkey during salting, remove it now. Nestle the turkey, skin-side up, into the stuffing in the center of the pan. Roast until the thickest part of the breast registers 160°F, about 2 ¼ to 2 ½ hours.

For the Sauce

  • Meanwhile, combine the ¾ cup of chopped. parsley, ¾ cup pomegranate seeds, ½ cup olive oil, 2 tablespoons lemon juice, minced shallot, 2 minced garlic cloves, and ¾ teaspoon salt, in a bowl and set aside.

For the Dish

  • Transfer the turkey to a carving board, skin-side up, and let it rest, uncovered, for at least 30 minutes or up to 1 hour.
  • Meanwhile, stir the stuffing in the pan and return the pan to the oven until the bread is golden brown and evenly dry, about 10-20 minutes.
  • Remove the breast meat from the bone, and slice crosswise.
  • Toss 1 ½ cups of chopped parsley with the stuffing in the roasting pan. Arrange the turkey slices over the stuffing. Spoon some of the sauce over the sliced turkey and serve the remaining sauce on the side. Serve immediately. Enjoy!

Notes

To Use A Disposable Roasting Pan:
Heat the oil in a 12-in non-stick skillet. Proceed through Step 4. Transfer the mixture to a 16 by 12-inch disposable aluminum roasting pan. Add bread and sausage as described in Steps 5-6. Place the roasting pan on a large rimmed baking sheet for added stability. Increase the baking time to 2 1/2 to 3 hours. Increase the additional baking time for the stuffing in Step 10 to 30-35 minutes.
  • The salted turkey needs to be refrigerated, uncovered, for at least 2 hours before roasting.
  • Leftover turkey, stuffing, and sauce can be refrigerated in separate airtight containers for up to 3 days.
  • Leftover turkey can be warmed in a steamer basket set over a pot of simmering water.
  • Leftover stuffing can be rewarmed in a 325°F oven or a non-stick skillet until heated through.
  • Bring any sauce to room temperature before serving. Heating the refrigerated sauce will change the color, texture, and flavor.

Nutrition

Calories: 1157kcal, Carbohydrates: 75g, Protein: 92g, Fat: 56g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Trans Fat: 0.03g, Cholesterol: 214mg, Sodium: 3783mg, Potassium: 638mg, Fiber: 8g, Sugar: 15g, Vitamin A: 1597IU, Vitamin C: 51mg, Calcium: 224mg, Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating