Sheet Pan Thanksgiving Meal

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!

5 from 1 vote

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Prep Time 45

Cook Time 1 25

Total Time 2 10

Servings servings

Equipment

1 Half Sheet Pan

Ingredients

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 black 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
1/4 cup pecans toasted

For the Dressing

1 egg beaten
1/2 cup chicken 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

Instructions

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

Preheat your oven to 375 degrees F.
Pat the turkey dry with a paper towel.
In a small bowl, combine the softened butter, rosemary, and garlic.
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.
Drizzle olive oil over the breast and sprinkle it with salt and pepper.
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)

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

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

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

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

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

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

Increase the oven temperature to 400 degrees F.
Remove the turkey from the sheet pan.
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.
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)

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

Notes

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.

Nutrition

Course Main Course

Cuisine American

Keyword holiday sheet pan meal, sheet pan thanksgiving, thanksgiving on one sheet pan, turkey on a sheet pan

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