One-Pan Turkey Breast and Stuffing

Instructions

for the turkey

Combine 1½ tablespoons kosher salt, 1 tablespoon pepper, and 1 tablespoon minced thyme in bowl.
Place 1 trimmed bone-in turkey breast on large plate and pat dry with paper towels. Sprinkle all over with salt mixture. Refrigerate, uncovered, for at least 2 hours or up to 24 hours.

for the stuffing

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray large heavy-duty roasting pan with vegetable oil spray, then add ½ cup extra-virgin olive oil to pan.
Heat oil in roasting pan over medium heat until shimmering. Add 3 cups chopped onion and ¼ teaspoon kosher salt and cook until onion is golden brown, about 10 minutes. Add 6 minced garlic cloves and cook until fragrant, about 30 seconds.
Off heat, stir in 3 cups chicken broth, ⅓ cup dry white wine, 2 tablespoons minced sage, 1 tablespoon minced thyme, ¼ teaspoon red pepper flakes, and remaining 1½ teaspoons salt, scraping up any browned bits.
Cut 2 pounds ciabatta into 1-inch cubes (about 20 cups). Add bread and, using tongs or your hands, toss until bread is evenly coated.
Break 1 pound hot Italian sausage, casings removed, into ¾-inch chunks and toss with bread mixture to combine.
Nestle turkey, skin side up, into stuffing in center of roasting pan. Roast until thickest part of turkey registers 160 degrees, 2¼ to 2¾ hours.

for the sauce

Meanwhile, combine ¾ cup chopped fresh parsley, ¾ cup pomegranate seeds, ½ cup extra-virgin olive oil, 1 minced shallot, 2 tablespoons lemon juice, 2 minced garlic cloves, and ¾ teaspoon kosher salt in bowl; set aside.
Transfer turkey to carving board, skin side up, and let rest, uncovered, for at least 30 minutes or up to 1 hour.
Meanwhile, stir stuffing in roasting pan. Return pan to oven and cook until top of bread looks golden brown and is evenly dry, 10 to 15 minutes.
Remove breast meat from bone and slice thin crosswise.
Toss 1½ cups coarsely chopped parsley with stuffing in roasting pan. Arrange turkey over stuffing in pan. Drizzle with sauce. Serve, passing remaining sauce separately.

TO USE A DISPOSABLE ROASTING PAN: Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in broth, wine, sage, thyme, pepper flakes, and remaining 1½ teaspoons salt, scraping up any browned bits. Transfer mixture to 16 by 12-inch disposable aluminum roasting pan. Add bread and sausage as described in steps 6 and 7. Place disposable pan on rimmed baking sheet before roasting for added stability. Increase roasting time for turkey in step 8 to 2½ to 3 hours. Increase cooking time for stuffing in step 11 to 30 to 35 minutes.
1. 14.Enjoy!
   

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