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–+ servings
Sheet Pan Thanksgiving Dinner

Sheet Pan Thanksgiving Dinner

Yield: 4 servings
Prep: 45 minutes
Cook: 1 hour
Total: 1 hour 45 minutes
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

  • 10 cups brioche bread cubes
  • 3 tablespoons unsalted butter
  • ½ medium sweet onion, diced
  • 2 celebry ribs, diced
  • ¼ 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 ¼ cups chicken stock

For the turkey

  • 3 tablespoons unsalted butter, at room temperature
  • 1 ½ 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 ½ pounds brussels sprouts, halved
  • 1 ½ tablespoons olive oil
  • 1 ½ tablespoons reduced sodium soy sauce
  • 1 tablespoon honey

For the sweet potatoes

  • 6 small to medium sweet potatoes
  • 3 tablespoons unsalted butter, cubed
  • 1 ½ cups mini marshmallows
  • ½ cup chopped candied pecans, homemade or store-bought

Equipment

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.