Turkey, stuffing, brussels sprouts + sweet potatoes in less than 2 hrs on just TWO SHEET PANS! So quick with easy clean up!
5 stars (5 ratings)
Ingredients
For the stuffing/dressing
10cupsbrioche bread cubes
3tablespoonsunsalted butter
½medium sweet onion, diced
2celebry ribs, diced
¼cupdry white wine
3tablespoonschopped fresh parley leaves
1tablespoonchopped fresh sage leaves
1tablespoonchopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1 ¼cupschicken stock
For the turkey
3tablespoonsunsalted butter, at room temperature
1 ½tablespoonschopped fresh parley leaves
2teaspoonspoultry seasoning
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
12-pound skin-on, boneless turkey breast
For the brussels sprouts
1 ½poundsbrussels sprouts, halved
1 ½tablespoonsolive oil
1 ½tablespoonsreduced sodium soy sauce
1tablespoonhoney
For the sweet potatoes
6small to medium sweet potatoes
3tablespoonsunsalted butter, cubed
1 ½cupsmini marshmallows
½cupcandied pecans, chopped
Instructions
Preheat oven to 425 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
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.
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.
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.
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 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.
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.