To help control the mania of Thanksgiving, we developed this recipe to simultaneously cook the turkey and stuffing in a single pan in just a couple of hours. The secret lies in spatchcocking, a clever and easy technique we’ve used to evenly cook the white and dark meat of chicken, and it works great for turkeys, too. As the Dijon-and-butter-coated meat roasts, a bed of butternut squash and bread cubes catches all the delicious pan juices to create a flavorful stuffing. While the roasted turkey rests, broil the stuffing right in the roasting pan to get some crispy surface bits. You won’t have drippings, but you can make this turkey gravy a few days ahead and rewarm it when you’re ready to eat.
For the stuffing:
For the turkey:
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...