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Sheet Pan Thanksgiving Dinner with Green Beans, Turkey, Sweet Potatoes, and Sides Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.

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Find it online: https://yummymealmaker.com/sheet-pan-thanksgiving-dinner-with-green-beans-turkey-sweet-potatoes-and-sides-recipe/