Description
This Sheet-Pan Thanksgiving Dinner offers a complete festive meal cooked all at once on a single baking sheet. Featuring a juicy split turkey breast nestled on herb-seasoned stuffing, paired with spiced roasted sweet potatoes and savory green beans with mushrooms, Parmesan, and a crispy onion topping. This streamlined dinner is easy to prepare, minimizing cleanup while delivering classic holiday flavors.
Ingredients
Scale
Stuffing
- 1 large egg
- 2 cups low-sodium chicken broth
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. reduced-sodium soy sauce
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp. unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 3 stalks celery, chopped (about 1 cup)
- 1 (12-oz.) bag herb-seasoned stuffing cubes
- 1/3 cup dried cranberries
Turkey
- 4 Tbsp. unsalted butter, softened
- 2 tsp. dried poultry seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- Kosher salt
- Freshly ground black pepper
- 1 (3- to 3 1/2-lb.) split turkey breast
Sweet Potatoes
- 1 1/2 lb. sweet potatoes, peeled or unpeeled, cut into 1″ cubes
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. garam masala or pumpkin pie spice
- Kosher salt
- Freshly ground black pepper
Green Beans & Assembly
- 12 oz. green beans, trimmed
- 1 cup sliced crimini mushrooms
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. finely grated Parmesan
- 2 Tbsp. unsalted butter, softened
- 1/2 tsp. fresh thyme leaves
- 1/4 tsp. garlic powder
- Zest of 1 orange, plus 2 Tbsp. fresh orange juice
- 1/2 cup store-bought crispy fried onions
- 1/2 cup chopped toasted pecans
Instructions
- Prepare Stuffing Liquids. Preheat oven to 375°F. In a large measuring cup, whisk together the egg, low-sodium chicken broth, chopped fresh parsley, and reduced-sodium soy sauce. Season generously with kosher salt and freshly ground black pepper to taste.
- Sauté Veggies for Stuffing. In a large pot over medium-high heat, melt 4 Tbsp. unsalted butter. Add chopped onion and celery, season with salt and pepper, and cook while stirring occasionally until the vegetables are crisp-tender, about 5 minutes. Remove the pot from heat.
- Combine Stuffing Ingredients. To the pot with vegetables, add the herb-seasoned stuffing cubes and dried cranberries. Pour the broth and egg mixture over the stuffing, then gently stir until the liquid is mostly absorbed.
- Prepare Turkey Butter Mixture. In a small bowl, mix softened unsalted butter (4 Tbsp.) with dried poultry seasoning, garlic powder, smoked paprika, salt, and pepper until combined.
- Season Turkey Breast. Pat the split turkey breast dry with paper towels. Using your fingers, carefully loosen the skin without tearing it. Spread half of the seasoned butter mixture under the skin evenly, then spread the remaining butter mixture on top of the skin.
- Assemble Stuffing and Turkey on Sheet Pan. Give the stuffing a gentle stir, then spread it evenly on half of a parchment-lined baking sheet. Place the buttered turkey breast on top of the stuffing.
- Prepare Sweet Potatoes. In a large bowl, toss the cubed sweet potatoes with 2 Tbsp. extra-virgin olive oil, garam masala or pumpkin pie spice, salt, and pepper until evenly coated. Arrange the potatoes on one quarter of the same sheet pan, leaving room from the stuffing and turkey.
- Roast Turkey, Stuffing, and Sweet Potatoes. Place the baking sheet in the preheated oven and roast for 40 minutes.
- Prepare Green Beans and Mushrooms. In a medium bowl, toss trimmed green beans, sliced crimini mushrooms, and 2 Tbsp. extra-virgin olive oil. Season with kosher salt and freshly ground black pepper.
- Make Parmesan Butter Mixture. In a small bowl, combine finely grated Parmesan, softened unsalted butter, fresh thyme leaves, garlic powder, salt, and pepper.
- Add Green Beans to Sheet Pan. Remove baking sheet from oven after 40 minutes. Arrange green beans and mushrooms on the remaining quarter of the pan. Spread the Parmesan butter mixture evenly over the green beans.
- Continue Roasting. Return the sheet pan to the oven and roast until the green beans are tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155°F, about 25 to 35 minutes more.
- Rest Turkey. Remove baking sheet from oven, tent turkey breast loosely with foil, and let it rest for 10 minutes before carving.
- Prepare Orange Vinaigrette. While the turkey rests, combine orange zest, fresh orange juice, and remaining 1 Tbsp. extra-virgin olive oil in a small bowl. Season with salt and pepper.
- Toss Green Beans and Finish Toppings. Toss the roasted green beans with the Parmesan butter mixture to coat thoroughly. Top the green beans with store-bought crispy fried onions for crunch.
- Toss Sweet Potatoes and Add Pecans. Toss the roasted sweet potatoes with the orange zest vinaigrette mixture. Sprinkle chopped toasted pecans over the sweet potatoes before serving.
Notes
- You can peel or leave the sweet potatoes unpeeled based on your preference.
- Use an instant-read thermometer to ensure the turkey reaches a safe internal temperature of 155°F before resting.
- Crispy fried onions add a delightful texture contrast and can be found in most grocery stores.
- Prepare all ingredients ahead of time to streamline the cooking process.
- Make sure to gently loosen the turkey skin carefully to avoid tearing and allowing the butter mixture to flavor the meat.
- Substitute garam masala with pumpkin pie spice for a slightly different but equally festive flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 110 mg
