Print

Sheet-Pan Thanksgiving Dinner Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 93 reviews

This Sheet-Pan Thanksgiving Dinner recipe offers a convenient, all-in-one meal featuring a flavorful split turkey breast roasted alongside herb-seasoned stuffing, spiced sweet potatoes, and Parmesan-topped green beans with mushrooms. It’s a simple, balanced, and delicious holiday feast prepared entirely on one baking sheet, making cleanup easy and meal presentation attractive.

Ingredients

Units 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

  1. Prepare the Stuffing: 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.
  2. Cook Vegetables for Stuffing: Melt unsalted butter in a large pot over medium-high heat. Add the chopped yellow onion and celery, season with salt and pepper, and cook, stirring occasionally until the vegetables are crisp-tender, approximately 5 minutes. Remove the pot from heat.
  3. Combine Stuffing Ingredients: Add the herb-seasoned stuffing cubes and dried cranberries to the pot with cooked vegetables. Pour in the broth mixture and gently stir until the stuffing absorbs the broth.
  4. Prepare the Turkey Butter Rub: In a small bowl, combine softened unsalted butter with dried poultry seasoning, garlic powder, smoked paprika, salt, and pepper. Mix well to create a seasoned butter.
  5. Butter the Turkey: Pat the split turkey breast dry. Gently loosen the skin with your fingers. Spread half of the seasoned butter underneath the skin, then evenly spread the remaining butter over the skin’s surface.
  6. Assemble Stuffing and Turkey on Baking Sheet: Stir the stuffing gently once more and spread it evenly on one half of a parchment-lined large baking sheet. Place the prepared turkey breast on top of the stuffing.
  7. Prepare Sweet Potatoes: In a large bowl, toss sweet potato cubes with extra-virgin olive oil and garam masala (or pumpkin pie spice). Season with kosher salt and freshly ground black pepper. Arrange the sweet potatoes on one quarter of the baking sheet.
  8. Roast Turkey, Stuffing, and Sweet Potatoes: Place the baking sheet with turkey, stuffing, and sweet potatoes in the oven. Roast for 40 minutes at 375°F.
  9. Prepare Green Beans Mixture: In a medium bowl, toss trimmed green beans, sliced crimini mushrooms, and 2 tablespoons of olive oil. Season with salt and pepper.
  10. Prepare Parmesan Butter Topping: In a small bowl, combine finely grated Parmesan, softened unsalted butter, fresh thyme leaves, garlic powder, and season with salt and pepper.
  11. Add Green Beans and Topping to Baking Sheet: Arrange the green bean and mushroom mixture on the remaining quarter of the baking sheet. Evenly distribute the Parmesan butter mixture on top of the green beans.
  12. Continue Roasting: Return the baking sheet to the oven and roast 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. Remove the turkey and tent with foil, letting it rest for 10 minutes before slicing.
  13. Prepare Orange Dressing: Meanwhile, whisk together orange zest, fresh orange juice, and the remaining 1 tablespoon of olive oil in a small bowl. Season with salt and pepper.
  14. Finish Green Beans and Potatoes: Toss the roasted green beans gently to coat with the Parmesan butter mixture and top them with crispy fried onions. Toss the roasted sweet potatoes with the orange zest dressing and sprinkle with chopped toasted pecans for added crunch.
  15. Serve: Carve the rested turkey and serve alongside the stuffing, sweet potatoes, and green bean medley for a festive and hearty Thanksgiving meal cooked entirely on one sheet pan.

Notes

  • Use low-sodium chicken broth and reduced-sodium soy sauce to control salt levels.
  • Raising the turkey breast on stuffing helps keep it moist and infuses flavors.
  • Garam masala adds warmth and complexity; pumpkin pie spice is a delicious alternative if unavailable.
  • Resting the turkey after roasting allows juices to redistribute for tender slices.
  • This recipe can be doubled using a larger baking sheet or two pans but watch cooking time accordingly.
  • Leftover stuffing can be baked separately to refresh texture before serving.
  • To toast pecans, dry sauté them in a skillet over medium heat until fragrant and lightly browned.

Find it online: https://yummelle.com/sheet-pan-thanksgiving-dinner-recipe/