Easy Sheet Pan Thanksgiving Dinner

Name: Easy Sheet Pan Thanksgiving Dinner
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 Cornish hens; 1 tablespoon butter; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon fresh parsley; 1 teaspoon fresh Rosemary; 1/2 cup chicken stock; 1 large egg; 1 large carrot; 1 stalk celery; 2 cloves garlic; 1 teaspoon fresh Rosemary; 1/3 cup dried cranberries; 4 cups stale bread cubes; 2 tablespoons butter; 40 ounce can yams; 1/4 cup half-and-half; 1/3 cup brown sugar; 2 tablespoons butter; 1 large egg; 1 teaspoon ground cinnamon; 1 cup mini marshmallows; 1/2 pound Brussel sprouts; 2 teaspoons olive oil; 1 teaspoon garlic powder

User Reviews

5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings
4 servings
Calories
1354 kcal
Course
Main Course
Cuisine
American

Easy Sheet Pan Thanksgiving Dinner

Angela Baker

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Looking for an easy sheet pan Thanksgiving dinner recipe? This recipe combines Cornish hens, sweet potato casserole, stuffing, and Brussels sprouts roasted all together for a perfect dinner for 4 option!

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Ingredients

Servings

For Cornish hens:

2 Cornish hens about 3 pounds each
1 tablespoon butter melted
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon fresh parsley chopped
1 teaspoon fresh Rosemary minced

For stuffing:

1/2 cup chicken stock
1 large egg
1 large carrot chopped
1 stalk celery chopped
2 cloves garlic minced
1 teaspoon fresh Rosemary minced
1/3 cup dried cranberries
4 cups stale bread cubes about 1 inch
2 tablespoons butter cut into small cubes

For sweet potato casserole:

40 ounce can yams drained
1/4 cup half-and-half
1/3 cup brown sugar
2 tablespoons butter
1 large egg
1 teaspoon ground cinnamon
1 cup mini marshmallows

For roasted Brussel sprouts:

1/2 pound Brussel sprouts halved
2 teaspoons olive oil
1 teaspoon garlic powder

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Instructions

For Cornish hens:
Preheat your oven to 400 degrees F. Create a foil bowl that is about 1/4 the size of your sheet pan - making sure it’s just large enough to hold both cornish hens.
In a small bowl, combine the melted butter, olive oil, garlic powder, parsley, and rosemary.
Pat the cornish hens dry with a paper towel and rub them all over with the herb butter. Season the hens with salt and pepper and place them in the foil bowl on your sheet pan, making sure to tuck the wings under so they don’t burn. If your hens don’t have the legs tied together, secure them with kitchen twine.
Cover the hens with more foil and roast them for 25 minutes while you prepare the sides.

For dressing:

In a large bowl, whisk together the chicken stock and egg. Season with salt and pepper.
Add the carrot, celery, garlic, rosemary, and cranberries. Stir to combine.
Add the bread cubes and mix just until the bread is moistened. Set the dressing aside until ready to use.
For sweet potato casserole:
In a large bowl, mash together the yams, half-and-half, brown sugar, butter, egg, and cinnamon until your desired consistency. Add a small pinch of salt.
If you want a very smooth casserole, you can also puree the mixture with a mixer or immersion blender.
Set the mixture aside until ready to use.

For Brussel sprouts:

Add the Brussels sprouts, olive oil, and garlic powder to a large bowl and toss to combine. Season with salt and pepper, to taste. Set aside until ready to use.
For final roast:
Uncover the hens and baste them with juices from the pan. If you don’t have any juices to baste with, use one tablespoon of melted butter to baste the hens.
Create another foil bowl that is 1/4 the size of the pan and add the sweet potatoes to the bowl.
Add the dressing to another 1/4 of the sheet pan, making sure to spread it out into an even layer. Top the dressing with the butter cubes.
Lastly, add the Brussels sprouts, making sure not to overcrowd the pan. We want them to roast, not steam!
Roast everything together for an additional 15 minutes. Remove the pan from the oven and flip the Brussels sprouts. Base the hens again with juices from the pan, or melted butter. Add the mini marshmallows on top of the sweet potato casserole.
Return the pan to the oven for an additional 15 minutes or until the internal temperature of the hens is 165 degrees F on an instant-read thermometer and the marshmallows are golden brown.
Enjoy immediately or keep warm in a 200 degrees F oven for up to 30 minutes.

Equipments used:

Nutrition Information

Show Details

Serving 4servings Calories 1354kcal (68%) Carbohydrates 153g (51%) Protein 56g (112%) Fat 59g (91%) Saturated Fat 21g (105%) Polyunsaturated Fat 9g Monounsaturated Fat 23g Trans Fat 1g Cholesterol 353mg (118%) Sodium 666mg (28%) Potassium 3338mg (95%) Fiber 17g (68%) Sugar 40g (80%) Vitamin A 4231IU (85%) Vitamin C 100mg (111%) Calcium 231mg (23%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1354 kcal

% Daily Value*

Serving	4servings
Calories	1354kcal	68%
Carbohydrates	153g	51%
Protein	56g	112%
Fat	59g	91%
Saturated Fat	21g	105%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	23g	115%
Trans Fat	1g	50%
Cholesterol	353mg	118%
Sodium	666mg	28%
Potassium	3338mg	71%
Fiber	17g	68%
Sugar	40g	80%
Vitamin A	4231IU	85%
Vitamin C	100mg	111%
Calcium	231mg	23%
Iron	7mg	39%