If you’ve been searching for a joyful and effortless way to create a hearty feast, this Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe is an absolute game-changer. Bringing together tender turkey tenderloins, cozy green beans bathed in a creamy mushroom sauce, sweet potatoes topped with a delightful oat and marshmallow crumble, plus a rustic sausage-stuffed bread, this one-pan wonder simplifies your holiday cooking and fills your kitchen with the warmest aromas. Whether you’re a seasoned pro or a first-time host, this recipe delivers all the traditional flavors and comforting textures you crave, all while keeping cleanup to a minimum.
Ingredients You’ll Need
These straightforward ingredients are the heroes behind the magic, each thoughtfully chosen to build layers of flavor, texture, and color that make this Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe an unforgettable meal. From the sweetness of the marshmallows to the savory aroma of seasoned turkey, every item plays an essential role.
- All-purpose flour: Essential for creating structure in the biscuits and thickening sauces with a rich texture.
- Baking powder: The secret to fluffy, tender biscuits with a perfect rise.
- Granulated sugar: Adds a subtle sweetness, uplifting the overall taste.
- Kosher salt: Enhances and balances all the delicious flavors in the dish.
- Unsalted butter, cold: Used in various components for richness and flaky textures.
- Half and half: Adds creaminess to biscuits, contributing to a moist crumb.
- Cut frozen green beans, thawed: A fresh, crisp base for the classic green bean casserole portion.
- Bacon strips: Infuse smoky flavor integral to the green beans and add crunch.
- Mushrooms, diced: Offer earthiness and depth, perfectly complementing the creamy sauce.
- Milk: Another creamy element to balance the mushroom sauce’s texture.
- Ground black pepper: Provides gentle heat and spice, rounding out the flavors.
- Fried onions: The crispy, golden crowning glory on the green beans.
- Sweet potatoes, peeled and diced: The vibrant, naturally sweet star of the roasted side dish.
- Olive oil: Helps roast and caramelize the sweet potatoes beautifully.
- Pumpkin spice: Brings cozy warmth to the sweet potatoes and crumb topping.
- Brown sugar: Intensifies the caramel notes in the topping.
- Old fashioned oats: Add a delightful chewiness and texture contrast to the sweet potato topping.
- Mini marshmallows: The nostalgic, melty finish that makes sweet potatoes extra special.
- Turkey tenderloins: Lean and flavorful, the centerpiece protein for this feast.
- Poultry seasoning: Brings that unmistakable Thanksgiving scent and flavor to the turkey and stuffing.
- Yellow onion and celery, diced: Classic aromatics that form the stuffing base.
- Ground sausage: Adds savory richness and a tender crumb to the stuffing.
- Fresh cranberries: Burst of tart sweetness that makes the stuffing festive.
- Chicken stock: Moistens the stuffing for the perfect texture.
- Bread cubes: The foundation for the flavorful stuffing, soaking up every bit of juice.
How to Make Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe
Step 1: Sauté the Aromatics and Cook the Sausage
Start by gently melting butter over medium-high heat in a skillet, then add diced onion and celery. Let their fragrant sweetness develop as they soften perfectly in about five minutes. Next, nestle in the ground sausage, breaking it apart and cooking until no pink remains, ensuring a savory base for your stuffing. Remember to drain any excess fat to keep the texture just right.
Step 2: Simmer the Stuffing Mixture
Sprinkle poultry seasoning and kosher salt into the skillet, toss in fresh cranberries for a delightful tartness, and pour in chicken stock to bring everything together. Allow the mixture to gently simmer, letting the bread cubes soak up all those rich, savory flavors. This step locks in the heartiness and moisture that makes stuffing truly comforting.
Step 3: Prepare the Sheet Pan with Turkey, Stuffing, and Sweet Potatoes
Transfer the luscious stuffing to half of your sheet pan. Meanwhile, gently coat the turkey tenderloins with olive oil and sprinkle generously with poultry seasoning before nesting them on top of the stuffing. On the other half, toss the peeled, diced sweet potatoes with olive oil, pumpkin spice, and kosher salt. This simple seasoning brings out their natural sweetness and sets the stage for the cozy topping.
Step 4: Roast and Prepare the Sweet Potato Topping
Cover the sheet pan with aluminum foil and roast everything together for an hour, allowing flavors to marry and the turkey to become juicy and tender. While that’s cooking, create the crumbly sweet potato topping by mixing brown sugar, flour, oats, baking powder, and pumpkin spice, and cutting in cold butter until crumbly. This pretends a crisp, golden crown that’s both sweet and textured.
Step 5: Finish Roasting with Topping and Marshmallows
After the initial hour, uncover and check that the turkey has reached 165º F. Remove the turkey to rest if ready, then top the sweet potatoes with mini marshmallows and the oat crumble. Return the pan to the oven for about 25 minutes, letting the topping become perfectly golden and the marshmallows melt into a gooey, delightful layer.
Step 6: Cook the Green Bean Casserole
In a skillet, fry the bacon until crispy and set aside on paper towels. Using the drippings, sauté diced mushrooms with butter, then sprinkle flour to create a roux. Slowly whisk in milk to craft a creamy sauce, seasoning with black pepper as it thickens. Fold in thawed green beans, half the fried onions, and crumbled bacon for that iconic green bean casserole mix.
Step 7: Combine and Bake Green Beans and Biscuits
Create a foil barrier on a second sheet pan to keep the green bean casserole separate from your biscuit dough. Bake the green bean mixture at 350º F for 10 minutes. Afterward, sprinkle the remaining fried onions atop for that crispy final touch. Next, add freshly prepared biscuit dough to the adjoining section of the pan and bake for another 20 minutes until flaky and golden.
How to Serve Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe
Garnishes
Present this feast with a sprinkle of fresh thyme or rosemary over the sweet potatoes for an herbal burst that complements the pumpkin spice so well. Adding some freshly cracked black pepper over the green beans also adds a little visual interest and subtle heat.
Side Dishes
While this recipe is a complete meal on its own, feel free to add a crisp, tangy salad or a bright cranberry sauce on the side. These additions bring freshness and a pop of color, balancing the richness and bringing some brightness to the plate.
Creative Ways to Present
For a cozy, welcoming table, serve the turkey sliced right from the pan alongside generous scoops of the sweet potatoes and green bean casserole in rustic ceramic bowls. Add a stack of warm biscuits in a breadbasket lined with a soft linen napkin. The one-pan roasting makes it easy to transition from kitchen to table, making everyone feel right at home.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover portions in airtight containers in the refrigerator for up to four days. Make sure to keep the turkey and vegetable components separate if possible to preserve texture and flavor integrity.
Freezing
This Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe also freezes beautifully. Place cooled portions in freezer-safe containers or bags and freeze for up to three months. Label each package so you can easily reheat each component as desired.
Reheating
To reheat, thaw frozen portions overnight in the fridge if possible. Warm gently in the oven at 325º F, covered with foil to prevent drying out. Reheat green beans and sweet potatoes separately at a slightly lower temperature to maintain their texture, reheating turkey just until heated through to avoid toughness.
FAQs
Can I use fresh green beans instead of frozen?
Absolutely! Just trim and blanch fresh green beans before using them in the casserole to maintain that perfect tender-crisp texture. Fresh beans provide a slightly brighter color but the flavor is equally delightful.
What can I substitute for half and half in the biscuits?
If you don’t have half and half on hand, you can mix equal parts milk and heavy cream or use whole milk for a lighter result. Each option will still give you lovely tender biscuits.
Is it okay to use turkey breast instead of tenderloins?
Yes, turkey breast works well too but keep in mind it might take longer to cook and benefits from careful monitoring to avoid drying out. Using tenderloins makes this recipe quicker and easier without sacrificing juiciness.
Can I make the stuffing without sausage?
Definitely. For a milder or vegetarian version, omit the sausage and substitute with extra mushrooms or walnuts for texture and flavor. Adjust seasonings accordingly to keep the stuffing flavorful.
Do the biscuits need to rise before baking?
No rise time is required because the baking powder makes these biscuits rise right in the oven. Just be careful to handle the dough gently to keep it tender and flaky.
Final Thoughts
This Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe is truly a treasure. It combines comfort, flavor, and convenience into one irresistible feast that invites everyone to gather around the table with smiles and full hearts. You’re going to love how easy it comes together and how delicious every bite tastes. Give it a try this holiday season — it might just become your new tradition!
Print
Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Thanksgiving Dinner is a complete festive meal made easy by preparing turkey tenderloins, savory stuffing, sweet potatoes with a crunchy marshmallow oat topping, and green bean casserole all on sheet pans in the oven. It offers a comforting combination of classic flavors with effort-saving techniques perfect for a cozy holiday dinner for two.
Ingredients
Biscuit Dough
- 1 cup all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, cold
- â…” cup half and half
Green Bean Casserole
- 20 oz cut frozen green beans, thawed
- ½ teaspoon kosher salt
- 2 strips bacon
- 1 tablespoon unsalted butter
- 1 cup mushrooms, diced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- Pinch ground black pepper
- 1 ½ cup fried onions
Sweet Potatoes
- 3 medium sweet potatoes, peeled and diced (~1/2 inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon pumpkin spice
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, cold
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup old fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon pumpkin spice
- 2 cups mini marshmallows
Turkey and Stuffing
- 2 turkey tenderloins
- Poultry seasoning
- Kosher salt (to taste)
- Olive oil (for coating)
- 2 tablespoons unsalted butter
- ½ yellow onion, diced
- 1 celery rib, diced
- 1 pound ground sausage
- ½ teaspoon kosher salt
- 1 teaspoon poultry seasoning
- 1 cup fresh cranberries
- 1 cup chicken stock
- 6 ounces bread cubes
Instructions
- Sauté onion and celery: In a skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add diced onion and celery and sauté for 4 to 5 minutes until they become tender and fragrant.
- Cook sausage: Push onion and celery to the sides, add the ground sausage to the center of the pan, crumble it, and cook until no longer pink, about 5 to 8 minutes. Drain any excess liquid.
- Add seasoning and simmer: Sprinkle in ½ teaspoon kosher salt and 1 teaspoon poultry seasoning. Stir in fresh cranberries and 1 cup chicken stock. Bring the mixture to a simmer to combine flavors.
- Incorporate bread cubes: Add 6 ounces bread cubes to the skillet and toss until the bread absorbs the liquid, forming the stuffing. Cook until the liquid is mostly gone.
- Prepare sheet pan with turkey and stuffing: Lightly oil 2 turkey tenderloins and season them with poultry seasoning and kosher salt. Transfer the stuffing to one half of a sheet pan, then place the turkey tenderloins on top of the stuffing.
- Prepare sweet potatoes: Peel and dice 3 medium sweet potatoes into ½ inch cubes. In a large bowl, toss the sweet potatoes with 1 tablespoon olive oil, 1 teaspoon pumpkin spice, and ½ teaspoon kosher salt to coat evenly.
- Add sweet potatoes and cook: Place the seasoned sweet potatoes on the other half of the sheet pan with turkey and stuffing. Cover the sheet pan with aluminum foil and bake in a preheated oven at 350°F for 1 hour.
- Make sweet potato topping: In a mixing bowl, combine ¼ cup brown sugar, ¼ cup all-purpose flour, ¼ cup old fashioned oats, ½ teaspoon baking powder, and ½ teaspoon pumpkin spice. Cut 4 tablespoons cold butter into marble-sized pieces and use a pastry cutter or fingers to work it into the dry ingredients until crumbly. Set aside.
- Finish sweet potatoes and turkey: After 1 hour, remove the foil and check turkey’s internal temperature ensuring it reaches 165°F. If done, transfer turkey to a plate and cover to keep warm. If not, continue cooking. Top sweet potatoes with 2 cups mini marshmallows and then sprinkle the oat crumb topping evenly over the marshmallows. Return to the oven and bake uncovered for about 25 minutes until the topping is golden brown and marshmallows are toasted.
- Cook bacon: In a large skillet over medium heat, cook 2 strips of bacon until crispy, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and crumble once cooled.
- Sauté mushrooms: Add 1 tablespoon unsalted butter to the bacon grease in the skillet. Add 1 cup diced mushrooms and cook for 5 to 6 minutes until softened.
- Make mushroom sauce: Sprinkle 2 tablespoons flour over the mushrooms and stir to coat. Gradually add 1 ½ cups milk in about half-cup increments, whisking continuously to keep the sauce smooth. Continue adding milk and whisking until all milk is incorporated and sauce thickens.
- Finish mushroom sauce: Season with a pinch of ground black pepper. Cook for an additional 3 to 5 minutes until the sauce is steamy but not boiling, then turn off heat.
- Combine green beans: Stir in 20 oz thawed green beans, ½ cup fried onions, and crumbled bacon into the mushroom sauce. Mix well to combine flavors.
- Prepare green bean casserole on sheet pan: On one half of a second sheet pan, create a foil barrier with a lip to separate sections. Transfer the green bean mixture to the foiled half. Bake at 350°F for 10 minutes.
- Add topping and biscuits: Sprinkle the remaining fried onions on top of the green bean casserole. On the other half of the pan, place parchment paper and arrange 4 biscuit dough pieces, prepared earlier.
- Mix biscuit dough: In a bowl, combine 1 cup flour, 2 ¼ teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon granulated sugar. Cut ¼ cup cold butter into marble-sized pieces and work it into the mixture until crumbly. Add ⅔ cup half and half and mix gently until just combined, keeping the dough wet.
- Shape and cut biscuits: Flour a clean surface well and turn the dough out. Sprinkle more flour on top and gently press dough to about ½ inch thickness. Fold dough in half twice to create layers. If sticky, add small amounts of flour. Pat out dough to about 1 inch thickness and cut into four equal pieces with a sharp knife.
- Bake biscuits and finish green beans: After baking green beans for 10 minutes, transfer the biscuit pieces onto the parchmented side of the pan. Return the sheet pan to the oven and bake for 20 minutes more or until biscuits are golden and cooked through. Let rest 10 minutes before serving.
Notes
- Check turkey temperature with a meat thermometer to ensure it reaches 165°F for safe consumption.
- If turkey finishes cooking before sweet potatoes are done, remove it and keep warm covered on a plate.
- When adding milk to the mushroom sauce, pour slowly and whisk continuously to prevent lumps.
- Use aluminum foil dividers on the sheet pan to keep the green bean casserole separate from biscuits during baking.
- Marshmallow and oat topping adds a sweet and crunchy contrast to the savory sweet potatoes.
- Using thawed frozen green beans saves prep time while maintaining good texture.
- Butter for biscuits must be cold to achieve flaky layers.
- Replacing fresh cranberries with dried can be an option but will alter texture and moisture in stuffing.
