Sheet Pan Thanksgiving Dinner
User Reviews
5
15 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Sheet Pan Thanksgiving Dinner
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Turkey, stuffing, brussels sprouts + sweet potatoes in less than 2 hrs on just TWO SHEET PANS! So quick with easy clean up!
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Ingredients
For the stuffing/dressing
- 10 cups brioche bread cubes
- 3 tablespoons butter unsalted
- ½ onion diced, medium sweet
- 2 celebry ribs diced
- ¼ cup white wine dry
- 3 tablespoons parsley fresh, chopped
- 1 tablespoon sage leaves chopped fresh
- 1 tablespoon thyme chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ¼ cups chicken stock
For the turkey
- 3 tablespoons butter at room temperature, unsalted
- 1 ½ tablespoons parsley fresh, chopped
- 2 teaspoons poultry seasoning
- 2 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (2-pound) turkey breast skin-on, boneless
For the brussels sprouts
- 1 ½ pounds Brussels sprouts halved
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons soy sauce reduced sodium
- 1 tablespoon honey
For the sweet potatoes
- 6 sweet potatoes small to medium
- 3 tablespoons butter cubed, unsalted
- 1 ½ cups mini marshmallows
- ½ cup pecans homemade or store-bought, candied, chopped
Instructions
for the stuffing/dressing
- Preheat oven to 425 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
- Spread bread cubes in a single layer onto the prepared baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
- Melt butter in a Dutch oven over medium-high heat. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes.
- Stir in parsley, sage and thyme.
- Remove from heat and stir in bread; season with salt and pepper, to taste.
- Stir in chicken stock until absorbed and well combined.
- Place bread mixture onto one side of the prepared baking sheet in a single layer.
for the turkey
- In a small bowl, combine butter, parsley, poultry seasoning, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Using your fingers, carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Secure skin over the butter with wooden picks; season with salt and pepper, to taste.
- Place onto the opposite side of the prepared baking sheet.
for the brussels sprouts
- Place brussels sprouts in a single layer onto the second prepared baking sheet. Stir in olive oil, soy sauce and honey; gently toss to combine.
- Place sheet pans into oven, on separate racks, and bake for 20 minutes.
- Remove from oven; stir brussels sprouts and rotate sheet pans onto different racks. Continue to bake until brussels sprouts are lightly browned, an additional 10 minutes.
- Stir brussels sprouts onto one side of the baking sheet.
for the sweet potatoes
- Pierce sweet potatoes with a fork; place into microwave for 8-10 minutes, or until tender.
- Cut the potatoes down the center lengthwise, top with butter, marshmallows and pecans.
- Place sweet potatoes onto the opposite side of the brussels sprouts in a single layer.
- Place into oven and bake until the marshmallows just start to brown, about 5 minutes.
- Continue cooking the turkey and stuffing until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, an additional 20-25 minutes. Let rest 5 minutes before slicing.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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