One-pan Thanksgiving dinner for four

Mar 21

Small Space, Big Thanksgiving! This Friendsgiving, keep dinner simple and clean up even simpler! Make Thanksgiving for four people in just one pan (plus chopping board and large mixing bowl). Buy some nice premade gravy to heat up and ask your guests to bring the cranberry sauce and pumpkin pie. Boom done.

SERVES: 4

INGREDIENTS

Turkey

2-pound turkey breast with skin on*

4 tablespoon unsalted butter, melted

1 teaspoon sage, minced

2 garlic cloves, minced

salt + pepper

Stuffing

1 pound sourdough bread, cut into 1-inch cubes

1 cup broth

½ cup heavy cream

2 tablespoons parsley, minced

1 tablespoon sage, minced

2 eggs, lightly beaten

2 garlic cloves, minced

1 small carrot, finely chopped

1 celery stalk, finely chopped

½ yellow onion, finely chopped

½ Granny Smith apple, cored and finely chopped

Sweet Potatoes

1 pound (2 medium) sweet potatoes, cubed

4 tablespoons brown butter

2 tablespoons dark brown sugar

1 teaspoon minced sage

salt + pepper

Green Beans

12 ounces green beans, trimmed

2 tablespoons olive oil

2 garlic cloves, minced

TOOLS

Sheet Pan—Sur La Table

Large mixing bowl—Sur La Table

Chef’s knife—Sur La Table

Cutting board—Crate&Barrel

9 inch tongs—Sur La Table

METHOD

Takes about 30 minutes to prep and 1 hour to cook—1 hour 30 minutes total.

*In order for this one-pan recipe to work, everything must take approximately the same time to cook, and so your turkey must be either 2 pounds, or cut into 2-pound pieces. If you buy a 8-10 pound turkey, have the butcher cut it into four pieces and freeze two pieces for future cooking.

Preheat the oven to 375°. Line your sheet pan with foil for extra easy cleanup later.

Prepare the stuffing: In a large bowl, mix all of the stuffing ingredients and let soak for 15 minutes. Spread in an even layer over one half of the pan.

Next, prep the turkey. Combine the melted butter with the sage and minced garlic. Season the turkey breast with salt and pepper, then place on top of the stuffing. Spread the herbed butter over the turkey.

Then fix the sweet potatoes. Using your bowl again, toss all of the sweet potato ingredients together to coat. Spread the sweet potatoes over half of the remaining sheet pan space.

Roast the stuffing, turkey, and sweet potatoes for 30 minutes.

While that’s in the oven, prepare the green beans: In a medium bowl (I like to reuse the same bowl, just a light rinse will do the trick!), toss together the green beans, olive oil, and garlic.

After 30 minutes of roasting, add the green beans to the remaining quarter of the baking sheet. Put the pan back in the oven and continue to cook for about 30 minutes until the green beans are tender and the turkey reads 155° on an instant-read thermometer when inserted.

Remove the tray from the oven and tent with foil, then let rest for 15 minutes. Slice the turkey and serve.

Chop the stuffing ingredients.

Mix all of the stuffing ingredients together and let soak for 15 minutes. Then spread in an even layer over one half of the sheet pan.

Using your medium bowl again, toss all of the sweet potato ingredients together to coat. Spread the sweet potatoes over half of the remaining sheet pan space.

Place the turkey over the stuffing. Rub the herbed butter over the turkey.

While that’s in the oven, prepare the green beans: In a medium bowl (I like to reuse the same bowl, just a light rinse will do the trick!), toss together the green beans, olive oil, and garlic.

After 30 minutes of roasting, add the green beans to the remaining quarter of the baking sheet to roast for 30 more minutes (1 hour total baking time).

Serve with some warm premade gravy and the cranberry sauce someone else brought.