Thanksgiving Sheet Pan Dinner
This Thanksgiving Sheet Pan Dinner features the essence of a full Thanksgiving spread on one simple pan.
Servings: 4 servings
Equipment
- knife
Ingredients
For the turkey breast
- 2 pounds boneless, skin on turkey breast, thawed
- 2 tablespoons unsalted butter, softened
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
For the stuffing
- ¾ cup chicken stock
- ½ loaf cubed stale sourdough bread (¾ inch cubes)
- ½ cup diced carrots
- ½ cup diced celery
- ¼ cup diced yellow onion
- 1 egg
- 3 tablespoons unsalted butter, melted and cooled
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- salt and pepper, to taste
For the Green Beans
- 1 pound fresh green beans, rinsed, dried, and ends trimmed
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Potatoes
- 3 gold (yellow) potatoes, like Yukon Gold, peeled and cut into 1 inch cubes
- salt and pepper, to taste
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon garlic powder
Instructions
For the Turkey:
- Preheat oven to 375 degrees.
- In a small bowl, combine the butter, thyme, rosemary, garlic, salt and pepper. Pat the turkey dry with a paper towel.
- Lightly lift the skin from the turkey breast (don’t remove it). Rub the butter herb mixture under the skin of the turkey breast meat. Place the skin back on over the butter. Drizzle the olive oil over the outside of the turkey.
- Place the breast on a large rimmed pan and bake in the oven for about 50 minutes (it will not be done yet).
For the Potatoes
- While the turkey is roasting, start preparing the sides. In a large bowl, add the 1-inch cubed potatoes, the olive oil, salt, pepper, rosemary, and garlic powder. Toss to combine. Set aside.
For the Green Beans
- Trim the ends and add the beans to a large bowl. Drizzle the olive oil over the green beans and add the salt and pepper, to taste. Toss to combine. Set aside.
For the Stuffing
- In another large bowl combine the chicken stock, cubed stale sourdough bread, carrots, celery, onion, beaten egg, melted (cooled) butter, garlic, herbs, and salt and pepper, to taste. Set aside.
Rest of the Directions
- After 50 minutes, pull the pan out of the oven and increase the temperature to 400 degrees. Place the turkey breast onto a plate.
- Arrange the stuffing in a single layer on half of the pan. Place the turkey on top of the stuffing. Add the potatoes to the other side of the baking pan in a single layer. Bake for 20 minutes.
- Remove the pan from the oven and using an instant-read meat thermometer check that the internal temperature of the turkey is at least 165 degrees. Remove to a plate, and cover lightly with foil to rest while the rest of the dinner finishes baking.
- Give the potatoes and the stuffing a stir. Add the green beans to the pan, you may have to add them to the top of the potatoes. Bake in the oven for 10 – 12 minutes or until the green beans are tender and crisp.
- If you wish, you can use the broiler to brown the stuffing a bit more but watch that you don’t burn it or the vegetables. Slice the turkey and serve with the sides, gravy, and cranberry sauce.
Notes
Notes: this recipe uses several ingredients that are the same. When prepping, read through the recipe to see what ingredients you can prep together. For example, the the fresh herbs and garlic can be minced and chopped at the same time. Then when each part of the recipe calls for them, simply measure your prechopped items.
Check blog post for more tips and variations.