Sheet Pan Thanksgiving Dinner for Two is done in just one hour from start to finish. It has juicy turkey breast, stuffing, homemade cranberry sauce, and delicious roasted vegetables. Easy, fast, and delicious.
This post contains amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases.
I came up with this sheet pan thanksgiving meal a few years ago when Baby was still a baby and we didn’t go anywhere with her or had any big family dinners. It seems that this year’s Thanksgiving is going to be the same for many people.
Beauty of this recipe is that the whole Thanksgiving dinner, including turkey, stuffing, vegetables, and even cranberry sauce, is cooked at the same time on a sheet pan. It is really easy, takes almost no prep time, and it also looks absolutely gorgeous.
What do you need to create Sheet Pan Thanksgiving Dinner
This Sheet Pan Thanksgiving Dinner is easy and requires just:
How long does it take to make this Sheet Pan meal
It’s really easy to make and even with all the chopping and prepping it could be done in just one hour. Yes, you read it right, just ONE HOUR!
Ok, ok, you have to be quite efficient with chopping but it’s totally doable with 20 minutes of chopping and mixing and then 40 minutes in the oven.
How do you make Sheet Pan Thanksgiving Dinner
So, how do you make my full Sheet Pan Thanksgiving Dinner for Two? Easy!
- Peel and chop the sweet potatoes, then prep and halve the Brussels sprouts.
- Mix the frozen cranberries, maple syrup, and apple juice in a small oven-proof bowl/ramekin.
- Chop some parsley, green onion, and mix with your favourite store-bought croutons (or boxed stuffing) and some seasonings and egg, then divide between two ramekins.
- Rub the turkey breast with more seasonings.
- Add all the chopped veggies, and ramekins to the sheet pan and bake for 35-40 minutes.
Once baked, the Sheet Pan Thanksgiving Dinner looks absolutely gorgeous!! Garnish with some fresh herbs and cranberries and you have a show-stopping platter!
TIP: It looks so beautiful that you might even want to make two of these trays and serve them family style for the whole family.
Tips and Variations for making Sheet Pan Turkey Dinner
- Turkey Breast
- It is important to use a small boneless turkey breast.
- They are usually around 1 pound. It is ok if it is a little bit bigger or smaller.
- You cannot use the big 3-4 pound bone-in turkey breast as it will take a lot longer to cook in the oven, so vegetables will be over cooked.
- I like using the seasonings described in the recipe but you can use your favourite turkey spices that remind you of Thanksgiving.
- Same goes for the stuffing. Use your favourite herbs and spices.
- You can use different vegetables on the sheet pan as long as they take the same time to cook.
- For example, you can use Butternut Squash instead or in addition to the sweet potatoes.
- You can add mushrooms, carrots, beets, etc.
- Cranberry sauce
- This cranberry sauce isn’t thick because it is not cooked the traditional way but it is still delicious.
- You can add more maple syrup (or use honey) to make it sweeter.
Do you want more sheet pan recipes?
- Buy The Ultimate One-Pan Oven Cookbook
- Sheet Pan Full Breakfast
- Sheet Pan Ham Dinner for Two
- Sheet Pan Mini Meatloaves with Vegetables
- Sheet Pan Gnocchi and Eggs
- Sheet Pan Fish Cakes with Vegetables
- Baked Scotch Eggs with Vegetables
- Sheet Pan Ricotta-Crab Biscuit Ring Dip
Sheet Pan Thanksgiving Dinner for Two
- 1/3 cup frozen or fresh cranberries
- 1 tablespoon maple syrup (or more for sweeter taste)
- 2 tablespoons apple juice
- 1 large egg
- 1 green onion, chopped
- 1/4 cup chopped parsley
- 1/4 teaspoon dry sage
- 1/4 teaspoon dry rosemary
- 1/4 teaspoon dry thyme
- 2 cups seasoned croutons
- 1/2 cup vegetable or chicken broth
- 1 pound skinless and boneless turkey breast
- 1 tablespoon olive oil
- 1/4 teaspoon dry sage
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large sweet potato, chopped into 3/4-1 inch pieces
- 1 pound Brussels sprouts, ends trimmed and halved
- 1-2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- a few sprigs of fresh rosemary
- chopped parsley
- fresh cranberries
- Preheat the oven to 425F.
- In a small oven-proof ramekin, combine the cranberries, maple sauce, and apple juice. Set aside.
- In a medium bowl, whisk the egg, add the chopped green onion, parsley, seasonings, and mix well.
- Add your favourite croutons, broth, and mix to combine.
- Divide the stuffing mixture between two oven-proof ramekins and set aside.
- Rub the turkey breast with the olive oil and all the seasonings.
- Place the seasoned turkey in the middle of a sheet pan. I use 11x17" size sheet pan.
- Spread the vegetables around the turkey breast in one layer.
- Drizzle with the olive oil, sprinkle with seasonings and mix well.
- Move the vegetables around to make space for the three ramekins.
- Add a few sprigs of fresh rosemary to the vegetables and turkey.
- Bake for 35-40 minutes or until the sweet potatoes are soft and the turkey breast reaches 165F internal temperature.
- Sprinkle with a little bit of chopped parsley, add a few fresh cranberries and serve.
Mention or tag @Imagelicious
This post was originally posted on November 8, 2017.