Description
A delightful and convenient Sheet-Pan Thanksgiving Dinner that combines juicy turkey breast, flavorful herb-seasoned stuffing, spiced sweet potatoes, and savory green beans all roasted together on one pan for a complete holiday meal with minimal cleanup.
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, to taste
- Freshly ground black pepper, to taste
- 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, to taste
- Freshly ground black pepper, to taste
- 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, to taste
- Freshly ground black pepper, to taste
Green Beans & Assembly
- 12 oz. green beans, trimmed
- 1 cup sliced crimini mushrooms
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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 Mixture: Preheat your oven to 375°F. In a large measuring cup, whisk together the egg, low-sodium chicken broth, chopped parsley, and reduced-sodium soy sauce. Season generously with kosher salt and freshly ground black pepper to taste.
- Sauté Vegetables for Stuffing: In a large pot over medium-high heat, melt 4 tablespoons of unsalted butter. Add the chopped onion and celery, seasoning with salt and pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Remove the pot from heat.
- Combine Stuffing Ingredients: To the pot with cooked vegetables, add herb-seasoned stuffing cubes and dried cranberries. Pour in the broth mixture and gently stir until the stuffing soaks up the liquid evenly.
- Prepare Seasoned Butter for Turkey: In a small bowl, mix softened butter with dried poultry seasoning, garlic powder, and smoked paprika. Season the mixture with salt and pepper according to taste.
- Prepare Turkey Breast: Pat the split turkey breast dry with paper towels. Gently loosen the skin using your fingers. Spread half of the seasoned butter underneath the skin, then spread the remaining butter on top of the skin evenly.
- Arrange Stuffing and Turkey on Baking Sheet: Give the prepared stuffing a quick stir and spread it on one half of a parchment-lined baking sheet. Place the turkey breast on top of the stuffing carefully.
- Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with extra-virgin olive oil and garam masala (or pumpkin pie spice). Season with kosher salt and black pepper. Arrange the sweet potatoes on one quarter of the baking sheet, leaving space for green beans.
- Initial Roasting: Place the baking sheet in the preheated oven and roast the turkey, stuffing, and sweet potatoes for 40 minutes.
- Prepare Green Beans and Mushrooms: In a medium bowl, toss trimmed green beans and sliced crimini mushrooms with 2 tablespoons of extra-virgin olive oil. Season with salt and pepper.
- Make Parmesan Butter Mixture: In a small bowl, combine finely grated Parmesan, unsalted butter, fresh thyme leaves, and garlic powder. Season this mixture with salt and pepper.
- Add Green Beans to Baking Sheet: Arrange the green bean and mushroom mix on the remaining quarter of the baking sheet. Evenly top the green beans with the Parmesan butter mixture.
- Continue Roasting: Return the baking sheet to the oven and continue roasting until the green beans are tender and an instant-read thermometer inserted into the thickest part of the turkey reads 155°F, about 25 to 35 minutes more.
- Rest the Turkey: Remove the baking sheet from the oven. Tent the turkey loosely with foil and let it rest for 10 minutes before carving to retain juices.
- Prepare Orange Dressing: In a small bowl, whisk together freshly grated orange zest, fresh orange juice, and the remaining 1 tablespoon of extra-virgin olive oil. Season with salt and pepper.
- Toss Green Beans & Sweet Potatoes: Toss the roasted green beans gently to incorporate the Parmesan mixture. Top with the store-bought crispy fried onions for crunch. Toss the roasted sweet potatoes with the orange dressing to enhance their flavor and finish by sprinkling chopped toasted pecans on top.
Notes
- Use a meat thermometer to ensure the turkey reaches safe internal temperature (155°F) before resting.
- Garam masala can be substituted with pumpkin pie spice for a different warm spice profile on sweet potatoes.
- For best texture, avoid overcooking the green beans—check tenderness starting at 25 minutes into the final roasting phase.
- Make sure to loosen the turkey skin carefully to avoid tears when applying the butter mixture under the skin.
- Store any leftovers in airtight containers refrigerated for up to 3 days and reheat gently to maintain moisture.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 110 mg
