Sheet Pan Thanksgiving Dinner for 2

3.67 from 3 votes

Sheet Pan Thanksgiving Dinner for 2

A perfectly curated Thanksgiving dinner for 2 on a single sheet pan with turkey, stuffing, cranberries, and sweet potatoes!

Prep Time30

Cook Time1 30

Course: dinner

Cuisine: American

Servings:

Author: Brita Britnell

Ingredients

For the Turkey:

2-4 pound boneless skin-on turkey breast (mine was 3 pounds. See notes above about different alternatives such as chicken and turkey leg)
2 tablespoons unsalted butter at room temperature
2 clove garlic finely minced
1 tablespoon fresh rosemary finely chopped
salt and pepper to taste

For the Stuffing:

½ loaf sourdough bread cut into 1/2 inch cubes (ends up being about 1/2 pound)
1 cup broth
2 tablespoons parsley finely chopped
1 tablespoon sage minced. could also use rosemary, thyme etc here
1 teaspoon salt
1 tablespoon lemon juice
½ teaspoon black pepper freshly ground
2 eggs beaten
½ teaspoon garlic powder
1 celery stalk finely chopped
½ yellow onion finely chopped

For the Cranberries:

¾ pound brussels sprouts fresh, trimmed and halved
1 ½ tablespoons olive oil
salt and pepper tot taste
2 cloves garlic minced
¼ cup fresh cranberries

For the sweet potatoes:

2 sweet potatoes smalled, halved
oil for brushing
desired amount of brown sugar cinnamon and marshmallows for topping*

Instructions

For the Turkey:

Pre-heat the oven 375 degrees F. Place a piece of foil on a large baking tray (mine is 17x12 inches).
In a small bowl, mix the butter with the garlic, rosemary, and a bit of salt and pepper (I used about 1/4 teaspoon of each).
Dry the turkey as best possible with paper towels. Peel the skin back, drying underneath, and spread the butter mixture all over the inside of the turkey. Place the turkey on the foil and fold the sides of the foil up to create a kind of boat that will prevent most liquid from escaping.**
Place in the pre-heat oven for 30 minutes.

For the Stuffing, Cranberries, and Sweet Potato:

Mix all of the stuffing ingredients in a large bowl and set aside.
In a medium bowl, mix together everything BUT the cranberries (those will not go on until the end). Set aside.
Cut the sweet potatoes in half and lightly brush with olive oil.

To assemble the try:

After the turkey has baked for 30 minutes, remove it from the oven and set the turkey aside. The juices from the turkey can be discarded or used to make gravy. Lightly wipe the tray clean (you mostly just want to make sure there is not an excess of moisture that escaped the foil).
Assemble your tray by arranging the stuffing mixture on one half of the tray. Mine took up just a bit more than half. Put the brussels sprouts on one quarter of the tray and the sweet potatoes in the remaining space. See photos for reference.
Place the turkey on top of the stuffing and bake for 45 minutes. Check towards the end to ensure that the turkey is not getting too browned. If so, you can lightly cover it with foil.
Check the temperature of your turkey as roasting times will vary based on the size. You want the turkey to be at 165 degrees. Remove the turkey to a clean plate and tent with foil.
Toss the cranberries into the brussels sprouts. Using a fork, mash the insides of the potatoes, trying your best to keep the skins intact, and dress up your sweet potatoes with the cinnamon, brown sugar, and marshmallows (if desired). Bake for an additional 10-15 minutes or until the cranberries have begun to burst and the marshmallows are browned.
Slice the turkey and ENJOY!!

Notes

*For the sweet potatoes, I put a nice sprinkle of cinnamon on each, topped with about 1 teaspoon of brown sugar each, and around 6-7 mini marshmallows each. You can certainly use more or less.

**You can use the juices from the turkey to make a gravy if desired!

Nutrition