Description
This Thanksgiving Sheet Pan Dinner for Two offers a perfectly balanced holiday meal with roasted turkey breast, sweet potatoes loaded with butter and marshmallows, savory homemade stuffing with cranberries and pecans, and roasted Brussels sprouts, all cooked together on one sheet pan for easy preparation and cleanup. Ideal for a cozy holiday celebration, this recipe delivers classic festive flavors with minimal hassle.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes or yams
- Olive oil (for rubbing skins)
- Salt and pepper to taste
- 2 tablespoons salted butter
- 1/2 cup miniature marshmallows
Stuffing
- 1/2 yellow onion, diced
- 1 cup celery, sliced
- 1 package pre-seasoned turkey stuffing bread crumbs (e.g., Stove Top)
- 6 tablespoons salted butter, divided
- 1 1/2 cup water
- 1 cup cranberries (dried, fresh or frozen)
- 1 cup chopped pecans
Turkey and Vegetables
- 1 turkey breast, thawed
- Fresh herbs (thyme, rosemary, sage, parsley) as desired
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, rinsed, trimmed, and cut in half
- Salt and pepper to taste
Garnish
- 1 cup fresh pomegranate seeds
- Freshly chopped parsley
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F. Prick the sweet potatoes all over with a fork and rub them with olive oil, salt, and pepper. Place them on the sheet pan to start roasting.
- Cook Vegetables for Stuffing: In a medium skillet over medium heat, melt 4 tablespoons of the butter and cook the diced onion and sliced celery until softened and the onions are translucent, about 5-7 minutes.
- Add Bread Crumbs and Water: Pour in 1 1/2 cups of water along with the pre-seasoned turkey stuffing bread crumbs. Stir well so the bread absorbs the water completely.
- Combine Cranberries and Pecans: Add cranberries and chopped pecans to the skillet mixture, tossing to combine. Set the stuffing aside for later use.
- Season and Prepare Turkey: Rub the thawed turkey breast all over with olive oil or softened butter and season with fresh herbs like thyme, rosemary, and sage as desired. Place the turkey breast in the center of the sheet pan.
- Prepare Stuffing Ramekins: Butter ramekins and spoon the prepared stuffing into them. Arrange the ramekins on the sheet pan alongside the turkey and sweet potatoes.
- Prepare Brussels Sprouts: Toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread them evenly in the remaining space on the sheet pan.
- Bake Everything: Bake the sheet pan for 45 to 60 minutes, or until the turkey breast reaches an internal temperature of 165°F and the sweet potatoes are tender when pierced with a fork. Stir the Brussels sprouts once or twice during baking. Remove the stuffing ramekins once they are browned on top and cooked through.
- Add Butter and Marshmallows to Sweet Potatoes: Slice open the cooked sweet potatoes and load each with a tablespoon of butter and marshmallows on top.
- Finish Baking: Place one tablespoon of butter atop the stuffing in each ramekin. Return the sweet potatoes and stuffing ramekins to the oven and bake for an additional 5 minutes to toast the marshmallows and brown the tops of the stuffing.
- Garnish and Serve: Remove everything from the oven and sprinkle the entire sheet pan with fresh pomegranate seeds and chopped parsley. Serve immediately for a festive and delicious Thanksgiving meal.
Notes
- Cooking times may vary depending on the size of the turkey breast and sweet potatoes; always use a meat thermometer to ensure the turkey reaches 165°F.
- You can substitute dried cranberries with fresh or frozen ones as preferred.
- The recipe is easy to scale up for more servings by increasing ingredient quantities and using a larger sheet pan.
- Using pre-seasoned stuffing bread crumbs simplifies preparation, but you can make your own stuffing mix if preferred.
- Butter in the stuffing and on the sweet potatoes adds richness; adjust according to dietary preferences.