Preheat the oven to 400 degrees. Prepare a large, rimmed baking sheet with aluminum foil. Spritz the aluminum foil with nonstick cooking spray.
Mix the seasonings for the turkey and coat the turkey breast tenderloins. Pace them in the middle of the baking sheet.
In a large bowl, toss the sweet potato cubes, onion, celery, and brussel sprouts. Drizzle with olive oil and toss to coat. Sprinkle with the seasonings and toss again.
Transfer the vegetables to the baking sheet around the turkey but in a single layer. Cover with aluminum foil and bake for 35 minutes.
Meanwhile, place the bread cubes in a large bowl. Drizzle with the chicken stock and toss. Then, drizzle with the melted butter and toss. Sprinkle with the seasonings and toss one final time to make sure everything is evenly coated.
When the timer sounds, carefully remove the sheet pan from the oven and remove the cover. Add the croutons and pecans over the top of the vegetables around the turkey. Return the sheet pan to the oven, uncovered, for an additional 10 to 15 minutes or until the bread is crispy on top.
Sprinkle the sheet pan with cranberries, slice the turkey and serve.