1

Adjust an oven rack to the middle position, line a large rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

2

While the oven heats, cut the sourdough into 0.75-inch cubes and pile them on one half of the baking sheet.

3

Dice the celery and onion, finely chop the sage leaves, and strip the thyme leaves from their stems.

4

Melt the butter in a small saucepan over medium heat, add the celery and onion, and cook 4 minutes until softened and translucent.

5

Stir the sage, half the broth, and a little of the salt and pepper into the saucepan, then pour it over the bread cubes.

6

Toss the bread and vegetables together right on the sheet until every cube is moistened, then spread the stuffing over its half.

7

Pat the turkey dry, then rub it with the olive oil, thyme, and the remaining salt and pepper.

8

Lay the turkey on the empty half of the sheet and roast on the middle rack for 12 minutes.

9

While the turkey roasts, add the cranberries, the remaining broth, maple syrup, and vinegar to the empty saucepan.

10

Simmer the sauce over medium heat for 5 to 6 minutes until the cranberries plump and the liquid turns glossy, then pull it off the heat.

11

Stir the stuffing so the pale cubes face up and roast 8 to 12 minutes more, until a thermometer in the thickest part of the turkey reads 165 F (74 C).

12

Let the turkey rest on the sheet for 5 minutes, then slice it across the grain into 0.5-inch slices with a clean knife.

13

Divide the crisp-edged stuffing and sliced turkey between plates and spoon the warm cranberry sauce over the turkey.

Herb-Roasted Turkey Tenderloin with Sheet-Pan Stuffing & Cranberry Sauce

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Instructions

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Herb-Roasted Turkey Tenderloin with Sheet-Pan Stuffing & Cranberry Sauce

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands