Sheet Pan Thanksgiving Dinner

Name: Sheet Pan Thanksgiving Dinner
Ingredients: 1 tablespoon chopped fresh sage leaves; 1 teaspoon chopped fresh rosemary leaves; 1/2 cup unsalted butter, softened, divided, plus more for serving; 1 (2-lb.) bone-in, skin-on half turkey breast; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 medium sweet potato (about 8 oz.); 1 (6-oz.) pkg. stuffing mix (such as Stovetop); 2 1/2 cups turkey stock, divided; 8 ounces fresh green beans, trimmed; 1 1/2 tablespoons all-purpose flour; 1/4 cup canned crispy fried onions; Maple syrup, chopped pecans, and canned cranberry sauce

13 ingredients

4 steps

Ingredients

1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1/2 cup unsalted butter, softened, divided, plus more for serving
1 (2-lb.) bone-in, skin-on half turkey breast
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 medium sweet potato (about 8 oz.)
1 (6-oz.) pkg. stuffing mix (such as Stovetop)
2 1/2 cups turkey stock, divided
8 ounces fresh green beans, trimmed
1 1/2 tablespoons all-purpose flour
1/4 cup canned crispy fried onions
Maple syrup, chopped pecans, and canned cranberry sauce

Directions

1

Meanwhile, stir together stuffing mix, 1 1/2 cups of the turkey stock, and remaining 1/4 cup butter in a bowl. Make a pouch with aluminum foil. Transfer stuffing mixture to pouch, and seal. Add pouch to baking sheet with turkey and sweet potato, and cook until a thermometer inserted in thickest portion of turkey reaches 160°F and potato is tender, about 10 more minutes. Remove from oven. Transfer turkey and potato to a plate, and cover loosely with aluminum foil.
2

Increase temperature to 400°F. Leave stuffing mixture on baking sheet; add green beans to turkey drippings. Sprinkle beans with 1/4 teaspoon of the salt and remaining 1/4 teaspoon pepper. Return to oven, and bake at 400°F until beans are tender, about 10 minutes.
3

Heat reserved 1 tablespoon butter mixture in a small saucepan over medium-high until melted and fragrant, about 1 minute. Whisk in flour, and cook, whisking often, until mixture has a nutty fragrance, about 1 minute. Whisk in remaining 1 cup turkey stock; cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in remaining 1/4 teaspoon salt. Remove from heat, and cover to keep warm.
4

To serve, slice turkey, and drizzle with gravy. Remove stuffing from pouch, and fluff with a spoon. Sprinkle green beans with fried onions. Cut sweet potato in half, and top with butter, maple syrup, and pecans. Serve with cranberry sauce.