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Sheet Pan Thanksgiving Dinner
5 from 15 votes

Sheet Pan Thanksgiving Dinner

Turkey, stuffing, brussels sprouts + sweet potatoes in less than 2 hrs on just TWO SHEET PANS! So quick with easy clean up!

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

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
  • black pepper to taste, Kosher salt and freshly ground
  • salt 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
    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
  2. 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.
  3. Melt butter in a Dutch oven over medium-high heat. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes.
  5. Stir in parsley, sage and thyme.
  6. Remove from heat and stir in bread; season with salt and pepper, to taste.
  7. Stir in chicken stock until absorbed and well combined.
  8. Place bread mixture onto one side of the prepared baking sheet in a single layer.
for the turkey
  1. In a small bowl, combine butter, parsley, poultry seasoning, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. Place onto the opposite side of the prepared baking sheet.
for the brussels sprouts
  1. 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.
  2. Place sheet pans into oven, on separate racks, and bake for 20 minutes.
  3. 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.
  4. Stir brussels sprouts onto one side of the baking sheet.
for the sweet potatoes
  1. Pierce sweet potatoes with a fork; place into microwave for 8-10 minutes, or until tender.
  2. Cut the potatoes down the center lengthwise, top with butter, marshmallows and pecans.
  3. Place sweet potatoes onto the opposite side of the brussels sprouts in a single layer.
  4. Place into oven and bake until the marshmallows just start to brown, about 5 minutes.
  5. 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.
  6. Serve immediately.