Inside Out Holiday Dinner

This is a one-pan holiday dinner that brings turkey, roasted vegetables, and stuffing together on a single sheet pan using four Epicure seasonings — Rotisserie Chicken Seasoning, Holiday Seasoning, Sage & Apple Stuffing Seasoning, and Nourish Broth. It feeds six, takes about an hour and fifty minutes from prep to table, and works with gluten-free bread so it fits a clean-eating holiday table without any extra fuss.

Why I Love This Recipe

I have been cooking with Epicure seasonings for years, and this recipe is a great one for the holiday season because it solves the one problem every home cook faces on a big dinner night — too many pots on the stove and not enough oven space. Everything roasts together, so the turkey picks up the flavours of the vegetables and the stuffing picks up the juices from the pan. The Rotisserie Chicken Seasoning gives the turkey a golden, savoury crust, the Holiday Seasoning ties the vegetables to the rest of the meal, and the Sage & Apple Stuffing Seasoning with Nourish Broth turns plain bread into something that tastes like you spent an hour on it alone. 

Ingredients

• 2 lbs (900 g) turkey pieces, cut into small portions
  
• 2 tbsp olive oil, divided
  
• 1 pkg Epicure Rotisserie Chicken Seasoning
  
• 1 1/2 cups each cubed yam, red onion, and celery
  
• 5 tbsp Epicure Holiday Seasoning, divided
  
• 2 cups cubed rustic-style or gluten-free brea
  
• 2 tbsp Epicure Sage & Apple Stuffing Seasoning
  
• 1/4 cup Epicure Nourish Broth, prepared
  
• 1 cup fresh or frozen cranberries
  
• 7 oz (2/3 cup) fresh or frozen green beans

Instructions

1. Preheat oven to 400°F (200°C).
   
2. Lightly coat the turkey with 1 tbsp olive oil and generously season all over with Rotisserie Chicken Seasoning and 2 tbsp Holiday Seasoning. Place on a lined sheet pan. Roast for 30 minutes.
   
3. Meanwhile, combine the yam, red onion, and celery in a bowl and toss with the remaining olive oil and Holiday Seasoning. Set aside.
   
4. In another bowl, combine the bread, prepared Nourish Broth, and Sage & Apple Stuffing Seasoning. Stir in the cranberries and green beans.
   
5. Remove the pan from the oven and increase the temperature to 425°F (220°C). Spread the vegetables around the turkey in a single layer. Return to the oven and roast for 20 minutes.
   
6. Remove the pan from the oven and tuck the bread mixture around the turkey.
   
7. Roast everything for 10 minutes, until an instant-read thermometer indicates the meat has reached an internal temperature of 165°F (74°C).

Tips and Variations 

• Gluten-free version: Use your favourite gluten-free rustic bread. Cube it the same size as the vegetables so it absorbs the broth evenly without falling apart. I test every gluten-free bread I sell alongside in my own kitchen before recommending it.
  
• Make ahead: You can cube the vegetables and bread up to a day in advance and store them separately in the fridge. Coat the turkey and season the vegetables right before roasting so the salt does not draw moisture out too early.
  
• Serving suggestion: A simple green salad with olive oil and lemon balances the richness of this meal. Leftovers keep well for two days in the fridge and reheat beautifully in a 350°F oven for 10 minutes.