chopped parsley, pomegranate seeds, and fresh herbs (for garnish)
Gather and prepare all ingredients. Preheat oven to 350°. Line a large baking sheet with aluminum foil and spray with cooking spray. Remove turkey breast from refrigerator and dry well with paper towels.
Combine 4 Tbsp softened butter with 3 Tbsp Turkey Rub. Coat turkey breast with seasoned butter on all sides and under skin.
Place seasoned turkey breast in the middle of the baking sheet. Set a timer for 15 minutes.
While turkey is in the oven, heat 4 Tbsp butter in a saucepan over medium high heat. Add onion and celery and cook until softened and translucent - approximately 5 minutes.
Add 3 Tbsp (or remainder of 1.25oz pouch) seasoning to sauce pan and saute 2 minutes more.
Add stock and allow to simmer for 2 minutes. Remove from heat.
Add stale bread pieces to sauce pan and toss to soak up all liquid and seasoning.
Combine 1 tablespoon melted butter and 3 Tbsp olive oil with one packet Balsamic & Roasted Onion Veggie Roaster Seasoning. Toss with halved Brussels sprouts.
After turkey has baked for 15 minutes, remove from oven. Add seasoned bread pieces around the turkey breast on one half of the sheet. Place Brussels sprouts - cut side down - on the other half of baking sheet.
Return baking sheet to oven and bake 35-40 minutes or until turkey skin is a deep golden brown, stuffing is toasty-spongey, and sprouts are well-browned and tender. Turkey should reach 165° with an internal thermometer.
Remove from oven and allow to cool for 5 minutes before slicing turkey breast. Serve hot garnished with chopped parsley, pomegranate seeds, and fresh herbs.