One-Pan Roasted Turkey Breast with Stuffing and Pomegranate Sauce

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.

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One-Pan Roasted Turkey Breast with Stuffing and Pomegranate Sauce

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!

Prep Time20

Cook Time2 30

Salting2

Total Time4 50

Course: Main Course

Cuisine: American

Keyword: Christmas, Holiday, One pan, Pomegranates, Stuffing, Thanksgiving, Turkey

Servings: -10 people

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