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Sheet Pan Thanksgiving Dinner

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This sheet pan Thanksgiving dinner gives you all you need to celebrate the holiday but made on just ONE sheet pan – turkey breast, classic stuffing, mini-marshmallow topped sweet potatoes, and garlicky green beans. This holiday meal has it all!

sheet pan thanksgiving dinner on a sheet pan surrounded by fall decor

I guess we are technically into the holiday rush!

While the holidays will be looking just a little different this year I’m still pretty excited to be celebrating in our new home.

I was originally planning (since last year) to have a fun Friendsgiving I’m going to hold off on that for now.

That’s ok though, I have this sheet pan Thanksgiving dinner to get me through the holiday.

It’s basically a delicious collage of all my favorite Thanksgiving foods.

We have turkey breast, classic stuffing, roasted sweet potatoes topped with mini-marshmallows, and garlicky green beans.

YEP! I’m on board!

Plus, this is the perfect recipe if you’re looking for a small Thanksgiving dinner recipe or maybe something to just feed you and 3 of your friends/family/roommates/pets/imaginary friends, etc.

Trust me, this is the recipe you need!

Sheet Pan Thanksgiving recipe on a plate

How to cook Thanksgiving dinner on a sheet pan

I think the hardest part about making this dish is realizing that you only need a few standard dishes to make it feel like Thanksgiving.

Now, I know that everybody/every family always has a different view on “makes” Thanksgiving dinner but for my family that meant:

  • Turkey
  • Stuffing/Dressing
  • Sweet potatoes with marshmallows
  • Some sort of vegetable

Yes, I fall strongly into the “it’s not a meal without a vegetable” family.

Of course, you can alter this slightly to fix what you love but you’ll want to make sure it can all be cooked together in the timeline I set in the recipe.

sheet pan thanksgiving dinner slicing the turkey

What is the difference between stuffing and dressing?

Technically speaking stuffing is a bread based mixture use to stuff and cook inside the turkey while roasting.

Dressing is made and cooked outside the bird.

However, nowadays it’s used pretty interchangeable.

I almost always use the term stuffing and have never stuffed a bird.

I’m a rebel like that.

In this recipe I made a fairly simple classic stuffing made with sourdough bread (French bread is a great substitute) mixed with celery, shallots and carrots.

If you really like sausage in your stuffing I give you some great tips on adding it in the recipe below.

sheet pan thanksgiving on a plate with gravy being poured on

Can I use Russet potatoes instead of sweet potatoes?

Yes, but you’ll want to make sure to use large Russet potatoes so the cooking time stays about the same.

I’m also not a fan of making Russet potatoes sweet.

So I would instead just leave it plain and top it with butter, sour cream, and maybe some fresh chopped herbs.

Sheet Pan Thanksgiving dinner showcasing the sliced turkey

Can I use chicken instead of turkey?

Yes, but make sure you stick to buying something around the same size as the turkey breast I used in this recipe.

You can typically find small Cornish hens or chicken halves fairly easily in your grocery store.

If you opt to use something like chicken breast you’ll want to make sure to lessen the cooking time of the poultry and instead cook the sides beforehand.

sheet pan thanksgiving dinner plated with fall decor

What kind of turkey breast should I buy?

Because I wanted to keep this sheet pan Thanksgiving dinner simple and quick I used boneless turkey breast.

I was lucky to find one around 2 pounds which worked out perfectly for my husband and I.

If you are having a hard time finding just the turkey breast try talking to your local butcher. They may be able to cut one for you.

For seasonings I decided I was going to slather up this bird with a homemade butter mixture of garlic, fresh herbs, kosher salt, and pepper.

It’s the perfect punch of flavor that turkey breast needs.

You could even add in a little lemon zest if you’re looking for some citrus flavor.

sheet pan thanksgiving dinner close up of the sliced turkey

What should I make with my turkey leftovers?

If you’re like me you’re always looking for ways to use up leftover turkey I have you covered!

Here are a few delicious recipes that are GREAT for using up turkey leftovers!

sheet pan thanksgiving meal on a sheet pan

Love this sheet pan Thanksgiving dinner recipe?

Why not try a few of my other delicious Thanksgiving recipes!

sheet pan thanksgiving dinner on a sheet pan surrounded by fall decor

Sheet Pan Thanksgiving Dinner

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 10 minutes

This sheet pan Thanksgiving dinner gives you all you need to celebrate the holiday but made on just ONE sheet pan - turkey breast, classic stuffing, mini-marshmallow topped sweet potatoes, and garlicky green beans. This holiday meal has it all!


For Turkey

  • 1 boneless skin-on turkey breast (about 2 pounds) *see notes*
  • 2 tablespoons butter, softened
  • 2 teaspoons fresh rosemary, chopped
  • 2 garlic cloves, minced (about 1 teaspoon)
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper

For Toasted Marshmallow Sweet Potatoes

  • 2 large sweet potatoes, cleaned but not peeled
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 cup mini marshmallows
  • Optional: 1/4 cup toasted pecans

For the Dressing

  • 1 egg, beaten
  • 1/2 cup chicken or turkey stock
  • 4 cups (3/4 inch) cubed stale sourdough bread, about 1/2 loaf
  • 1/4 cup chopped carrot, about 1 large carrot
  • 1/4 cup chopped celery, about 1 large celery stalk
  • 1 shallot, chopped
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh sage
  • Kosher salt, to taste
  • Black pepper, to taste

For the Garlic Roasted Green Beans

  • 1/2 pound fresh green beans
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Kosher salt, to taste
  • Black pepper, to taste


Prepare the Turkey (2.5 hours before you plan to eat) 

  1. Preheat your oven to 375 degrees F.
  2. Pat the turkey dry with a paper towel.  
  3. In a small bowl, combine the softened butter, rosemary, and garlic.
  4. Very gently lift the turkey skin from the breast (make sure not to pull it all the way off) and rub the herb butter evenly under the skin.  
  5. Drizzle olive oil over the breast and sprinkle it with salt and pepper.
  6. Place the turkey on a half sheet pan (18 x 13) and cook for 15 minutes (if thawed) or 30 minutes (if frozen or slightly frozen) *see notes*  

Prepare the Sweet Potatoes (1-1.5 hours before you plan to eat)  

  1. Clean and dry the sweet potatoes. Do not peel them.
  2. Poke all over the outside of the sweet potato skin with a fork, about 10 times.
  3. Par-cook the sweet potatoes in the microwave for 4 minutes, flipping them after 2 minutes. 
  4. Drizzle the sweet potatoes with olive oil and sprinkle them with salt and pepper.
  5. Wrap the potatoes in aluminum foil and set them aside.  

Prepare the Classic Stuffing (1.5 hours before you plan to eat) 

  1. In a large bowl, whisk together the egg and chicken stock until combined.
  2. Add the remaining ingredients and toss to combine. Try not to break up the bread cubes too much.
  3. Set aside.  

Prepare the Garlic Green Beans (1.5 hours before you plan to eat)  

  1. Clean and de-stem the green beans and pat them dry.
  2. Toss them with the olive oil, garlic, and salt and pepper to taste.  
  3. Set aside.

Add the Stuffing and Sweet Potatoes to the Sheet Pan (1 hour before you plan to eat) 

  1. Increase the oven temperature to 400 degrees F.  
  2. Remove the turkey from the sheet pan.
  3. Add the stuffing (make sure it is no larger than a 1” layer) to one side of the sheet pan and the sweet potatoes to the other.
  4. Place the turkey back in the remaining space on the sheet pan and bake for another 30 minutes.

Add the Green Beans and Finish the Sweet Potatoes (30 minutes before you plan to eat)  

  1. Remove the sweet potatoes, slice them in half lengthwise and place them cut side up on 1/4 of the sheet pan. 
  2. Scrape the inside of the sweet potatoes gently to create a well. 
  3. Combine the melted butter, maple syrup, and cinnamon and drizzle it over the cut sides of the sweet potatoes.
  4. Top with chopped pecans, if using, followed by mini marshmallows.  
  5. Stir the dressing and place the turkey breast on top.
  6. On the remaining 1/4 sheet pan, add the green beans.  
  7. Bake for an additional 20-25 minutes, or until the turkey is golden brown and reaches 165 degrees F on an instant-read thermometer.  
  8. Remove the pan from the oven and set the turkey aside while you plate the sides. Slice the turkey and serve immediately.  


Turkey Notes  

  • Boneless Turkey Breasts can be cooked from thawed or frozen.
  • I let my turkey breasts sit in the fridge for 1-2 days before Thanksgiving but they usually aren’t completely thawed.
  • If you’re using a completely thawed turkey breast, the par-bake will only take 15 minutes.
  • If you’re using a completely frozen turkey breast, the par-bake will take 30 minutes.
  • If using a partially frozen turkey breast, the par-bake will take 20-25 minutes. 
  • Ensure the turkey is cooked until it reads 165F on an instant-read thermometer. Make sure to check it in 2-3 different places.  

Dressing Notes  

  • If you don’t have stale (hard) bread, fresh bread can be used. Place it on a separate sheet pan and par-bake it with the turkey.  
  • If you prefer a sausage stuffing, add ½ cup crumbled, cooked sausage when you combine all of the ingredients before roasting.  
  • Try to allow the bread to sit in the chicken stock mixture for at least 10 minutes, but no more than 30 minutes! You don’t want it to get soggy.  

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 798Total Fat: 46gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 135mgSodium: 2260mgCarbohydrates: 75gFiber: 9gSugar: 21gProtein: 25g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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