Entertain for less with Jessica Darakjian’s sheet-pan meals

Herbed turkey breast with stuffing

Prep time: 20 minutes + 12 hours brining 
Cook time: 1 hour 30 minutes 
Serves: 6 

Ingredients

1 boneless turkey breast, skin-on (about 1.8kg) 
4 tsp salt 
1 tsp paprika 
1 tsp garlic powder
1 tsp onion powder 
2 tbsp olive oil 
115g butter, melted 
1 handful of sage leaves, finely chopped 
1 handful of thyme leaves 
1 rosemary sprig, leaves removed and finely chopped 
4 garlic cloves, finely minced 
Black pepper, to taste 
½ loaf of day-old sourdough bread, cubed 
3 shallots, coarsely chopped 
4 celery stalks, coarsely chopped 
1 cup chicken stock 

Method

A day before cooking, rub the turkey breast with the salt and leave it uncovered in a bowl in the refrigerator overnight.

The next day, preheat the oven to 190°C. Place the turkey breast in a deep baking dish and sprinkle it with the paprika, garlic powder and onion powder. Drizzle on the olive oil and use your hands to rub the spices all over. Loosely place foil over the breast then roast in the oven for 15 minutes.

Meanwhile, in a bowl, mix the butter, sage, thyme, rosemary, garlic and black pepper. Remove the pan from the oven and discard the foil. Add the bread cubes, shallots and celery around the turkey breast.

Drizzle the butter evenly over both the turkey and the bread then roast for another 30 minutes. Carefully slide the rack out and pour the stock around the bread, avoiding the skin of the turkey. Roast until the turkey breast reaches an internal temperature of 71°C, approximately 10 to 15 minutes.

“This turkey recipe uses a method called dry brining – it helps make the interior of the turkey breast moist and flavourful.”

Stuffed tomatoes with couscous and pesto

Prep time: 20 minutes 
Cook time: 45 minutes 
Serves: 4 

Ingredients

6 large tomatoes
2 tsp salt
2 cups dry couscous
½ cup kalamata olives, coarsely chopped
1 tsp crushed fennel seeds
1 tsp crushed red pepper flakes
3 garlic cloves, finely grated
½ cup grated Parmesan cheese, plus extra for garnishing
1 handful of basil leaves, chopped
2 tbsp olive oil
½ cup pesto

Method

Preheat the oven to 200°C.

Slice the top off of each tomato and discard. Use a spoon to gently scoop out the flesh from the inside of each tomato and set aside. Place each hollowed tomato onto a quarter sheet pan and sprinkle the inside with 1/8 teaspoon of salt.

Use a knife to chop the tomato insides into a loose sauce then transfer the chopped tomato to a medium bowl. Add the dry couscous, olives, fennel seeds, red pepper flakes, garlic, Parmesan, basil and remaining teaspoon of salt. Mix well then distribute the filling back into empty tomatoes.

Drizzle the tomatoes with the olive oil then cover the pan with foil and roast until the tomatoes are starting to colour and the couscous is cooked, about 35 to 40 minutes.

Remove the tray from the oven and add a dollop of the pesto to the top of each tomato. Return it to the oven and cook until the pesto is warm, about 5 minutes.

Serve garnished with extra Parmesan to taste.

Strawberry slab pie with rosewater

Prep time: 25 minutes
Cook time: 55 minutes
Serves: 6

Ingredients

2 sheets pie dough, homemade or store-bought
Plain flour, for dusting
900g strawberries, cut into bite-sized pieces
¾ cup sugar
Zest and juice of 1 lemon
1½ tsp rose water
1 tsp vanilla bean paste
3 tbsp corn or tapioca flour
1 egg, lightly beaten
Sanding sugar (optional)

Method

Preheat the oven to 190°C.

Roll out one ball of dough on a lightly floured counter into a rectangle about 28cm by 38cm. Carefully transfer the dough to a quarter sheet tray, pressing it down into the corners and leaving any pastry hanging over the sides. Chill in the fridge.

In a medium bowl, combine the strawberries, sugar, lemon juice and zest, rose water, vanilla and cornflour until evenly mixed. Set aside.

Roll out the second ball of dough in the same manner as the first until it reaches a size of about 23cm by 33cm. Slice it lengthwise into strips 2.5cm thick. Remove the sheet pan from the refrigerator and pour the strawberry mixture into the pan, spreading it evenly. Lay the strips over the top of the strawberries in a lattice pattern. Brush the crust with egg wash and sprinkle with sanding sugar. Bake until the crust is a deep golden brown, about 45 to 55 minutes. Let cool for at least 30 minutes before serving.

“Strawberry and rose is one of my favourite combinations but you could also use orange blossom or almond extract, if you prefer.”

This is an edited extract from Sheet-Pan Meals by Jessica Darakjian (Hardie Grant North America, RRP$45).

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Published: 7 August 2026