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! While Thanksgiving is traditionally a time to be with all of your extended family, my guess is that there is a large number of people out there that are just cooking for 2. Well my friends, THIS recipe is for you and it’s all SO SO GOOD!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 2 Servings

Calories: 1,738 kcal per serving

Ingredients

2 pounds - boneless skin-on turkey breast
2 tablespoons - unsalted butter
2 cloves - garlic
1 tbsp - fresh rosemary
salt and pepper
½ loaves - sourdough bread
1 cup - broth
2 tablespoons - parsley
1 tbsp - minced sage
1 tsp - salt
1 tbsp - lemon juice
½ tsp - black pepper
2 - eggs
½ tsp - garlic powder
1 stalk - celery
½ - yellow onion
¾ lb - brussels sprouts
1 ½ tablespoons - olive oil
salt and pepper
¼ cup - fresh cranberries
2 cloves - garlic
2 - sweet potatoes
oil
desired amount of brown sugar, cinnamon and marshmallows*

Instructions

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.
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.
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!!
*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!

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