One-Pan Turkey Breast and Stuffing

Name: One-Pan Turkey Breast and Stuffing
Yield: Serves 8 to 10
Ingredients: 1 1/2 tablespoons, kosher salt; 1 tablespoon, pepper; 1 tablespoon, minced fresh thyme; 1 (5- to 7-pound), bone-in turkey breast, trimmed; 1/2 cup, extra-virgin olive oil; 3 cups chopped, onion; 1 3/4 teaspoons, kosher salt, divided; 6 , garlic cloves, minced; 3 cups, chicken broth; 1/3 cup, dry white wine; 2 tablespoons, minced fresh sage; 1 tablespoon, minced fresh thyme; 1/4 teaspoon, red pepper flakes; 2 pounds, ciabatta, cut into 1-inch cubes (about 20 cups); 1 pound, hot Italian sausage, casings removed; 1 1/2 cups coarsely chopped, fresh parsley; 3/4 cup, chopped fresh parsley; 3/4 cup, pomegranate seeds; 1/2 cup, extra-virgin olive oil; 1 , shallot, minced; 2 tablespoons, lemon juice; 2 , garlic cloves, minced; 3/4 teaspoon, kosher salt

181 comments

Appears in Cook's Country October/November 2020, America's Test Kitchen TV

Turkey and stuffing are already a perfect pair on the plate. With a little know-how, they can be in the oven, too.

SERVES8 to 10

TIME3½ to 4 hours, plus 2 hours salting

has video

WHY THIS RECIPE WORKS

We were after a holiday-worthy turkey and stuffing cooked together in one pan, not just to cut down on dirty dishes but also to create a stuffing packed with savory poultry flavor. Using a 6-pound turkey breast (instead of a whole bird) mad...

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