Description
Herb-roasted turkey tenderloins baked alongside savory bread stuffing with cranberries and pecans on one sheet pan. This meal offers harvest flavors with easy cleanup.
Ingredients
- 1.5 pounds turkey breast tenderloins
- 8 cups dry sourdough bread cubes (1-inch pieces)
- 1 large yellow onion
- 2 stalks celery
- 3 cloves garlic
- 0.5 cup dried cranberries
- 0.5 cup pecans
- 0.5 cup unsalted butter
- 2 cups chicken broth
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F and generously grease a large rimmed baking sheet.
- Dice the yellow onion and celery. Mince the garlic. Roughly chop the fresh herbs and pecans.
- Melt the butter in a large microwave-safe bowl or small saucepan.
- Add the bread cubes, diced onion, diced celery, minced garlic, dried cranberries, chopped pecans, and half of the fresh herbs to the bowl with the melted butter.
- Pour the chicken broth over the bread mixture and toss gently until absorbed.
- Spread the stuffing mixture in an even layer across the prepared baking sheet, leaving space for the turkey.
- Pat the turkey tenderloins dry. Rub them with the remaining fresh herbs, garlic powder, kosher salt, and black pepper.
- Place the seasoned turkey tenderloins onto the baking sheet, positioning them on top of the stuffing space.
- Bake for 20 to 25 minutes until the stuffing is golden brown and the turkey is fully cooked.
- Confirm the internal temperature of the turkey reaches 165 degrees F.
- Remove the pan from the oven. Let the turkey rest for 5 minutes before slicing.
- Serve the sliced turkey warm with the stuffing immediately.
Notes
- Use sourdough bread for the best stuffing texture.
- Ensure the turkey is not covered by stuffing for proper browning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American