Sheet Pan Thanksgiving Dinner

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!

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

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!

Guys, Thanksgiving has officially been changed in my book with this recipe. Because now, with just two sheet pans, I feel like I can whip up a Thanksgiving feast anytime of the year, whether it’s just me, Ben, Butters and Cartman, or even a Friendsgiving.

No more slaving away in the kitchen for a massive Thanksgiving dinner with 80 million dishes to clean. Nope, we just have two whole sheet pans and a few bowls to clean. That is it. And we have all the best parts that Thanksgiving has to offer.

Juicy, tender turkey breast with brioche stuffing/dressing, honey roasted brussels sprouts and loaded sweet potatoes with my favorite fix-ins: candied pecans and mini melted marshmallows.

Again, all made on two sheet pans! There are a few shortcuts involved – like microwaving the sweet potatoes and using store-bought candied pecans (the Trader Joe’s variety is my favorite) but hey, in less than 2 hours, Thanksgiving is served.

Win for all.

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!

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!

5.00 stars (3 ratings)
45 minutes1 hour

Ingredients:

For the stuffing/dressing

  • 10 cups brioche bread cubes
  • 3 tablespoons unsalted butter
  • 1/2 medium sweet onion, diced
  • 2 celebry ribs, diced
  • 1/4 cup dry white wine
  • 3 tablespoons chopped fresh parley leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/4 cups chicken stock

For the turkey

  • 3 tablespoons unsalted butter, at room temperature
  • 1 1/2 tablespoons chopped fresh parley leaves
  • 2 teaspoons poultry seasoning
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (2-pound) skin-on, boneless turkey breast

For the brussels sprouts

  • 1 1/2 pounds brussels sprouts, halved
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons reduced sodium soy sauce
  • 1 tablespoon honey

For the sweet potatoes

  • 6 small to medium sweet potatoes
  • 3 tablespoons unsalted butter, cubed
  • 1/2 cup candied pecans, chopped
  • 1 1/2 cups mini marshmallows

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
  2. FOR THE STUFFING/DRESSING: 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 large 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. 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.
  5. 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.
  6. FOR THE BRUSSELS SPROUTS: Place brussels sprouts in a single layer onto the second prepared baking sheet. Add olive oil, soy sauce and honey; gently toss to combine.
  7. 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, pecans and marshmallows.
  8. 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.
  9. 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.
  10. 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.
  11. Serve immediately.

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