Description
This Sheet Pan Thanksgiving Dinner with Turkey Breast is a hassle-free, all-in-one meal perfect for a cozy holiday celebration. Featuring a juicy, herb-seasoned turkey breast baked alongside sweet potatoes, green beans, and savory stuffing, this recipe combines traditional flavors with convenient sheet pan cooking for easy prep and cleanup.
Ingredients
Scale
Turkey Breast and Herb Butter
- 1 4-pound boneless skin-on turkey breast
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh sage, minced
- 1 tablespoon olive oil
Sweet Potato Casserole
- 3 large sweet potatoes
- ¼ cup milk
- ¼ cup light brown sugar
- 3 tablespoons butter
- 1 large egg
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1 cup mini marshmallows
Stuffing
- ½ cup chicken stock
- 2 tablespoons butter, melted
- 1 large egg
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, minced
- 4 cups stale bread cubes (about 1 inch)
Green Beans
- ½ pound green beans
- 1 teaspoon olive oil
Instructions
- Prepare the Herb Butter and Turkey: In a small bowl, mix together the butter, minced garlic, rosemary, and sage. Pat the turkey breast dry and rub the herb butter all over the skin. Drizzle with olive oil and set aside to marinate for 10-15 minutes while you prepare the sides.
- Make the Sweet Potato Casserole: Peel and cube the sweet potatoes, then boil or steam until tender. Drain and mash them with milk, brown sugar, butter, egg, cinnamon, and a pinch of salt until smooth. Spread the sweet potato mixture in a baking dish and sprinkle mini marshmallows on top, set aside.
- Prepare the Stuffing: In a skillet, melt the butter and sauté carrot, celery, shallot, and garlic until softened. Add fresh sage and chicken stock, then toss with bread cubes and the egg until combined. Transfer the stuffing to a baking dish.
- Assemble and Cook Sheet Pan Dinner: Preheat the oven to 375°F (190°C). Place the prepared turkey breast on a large sheet pan. Arrange the stuffing dish, sweet potato casserole, and green beans tossed with olive oil around the turkey. Bake uncovered for about 60 minutes or until the turkey reaches an internal temperature of 165°F (75°C) and vegetables are tender. Let the turkey rest 10 minutes before slicing and serving.
Notes
- Use a meat thermometer to ensure the turkey is fully cooked but not overdone.
- Stale bread cubes for stuffing can be prepared by drying bread in the oven or using leftover bread.
- Adjust seasoning and herbs according to your preference.
- For a crispier turkey skin, broil the turkey for the last 3-5 minutes of cooking, watching carefully to avoid burning.
- Can be easily doubled or tripled for larger gatherings with a bigger sheet pan or multiple pans.
