THANKSGIVING ON 2 SHEET PANS
If your crowd is small and you can't be bothered with dirtying every pan in the house, you'll love this revolutionary way of getting all the greatest hits in a fraction of the time, with a ridiculously minimal amount of clean-up!
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Position the oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Butter half of a sheet pan crosswise with 1 tablespoon of the softened butter.
- Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, chestnuts, sage, thyme, 3/4 teaspoon salt and a few grinds of pepper and bring to a simmer. Turn off the heat and set aside.
- Whisk the egg in a large bowl, add the bread cubes and the vegetable mixture and stir to combine. Transfer the stuffing mixture to the buttered half of the prepared sheet pan, spreading it in an even layer over just the buttered part of the pan. Dot the stuffing with 2 tablespoons butter cut into small cubes.
- Generously sprinkle the turkey breasts on both sides with salt and pepper and put them skin-side up on the other half of the sheet pan next to the stuffing. Rub the skin with 2 tablespoons of the butter.
- Combine the Brussels sprouts, bacon, olive oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Toss to coat and spread out over half of the second sheet pan. Prick the sweet potatoes all over with a fork and arrange them on the other half of the sheet pan next to the Brussels sprouts. Combine the cranberries, sugar and orange zest in a small ovenproof ceramic baking dish, then cover with foil and put on the sheet pan next to the sweet potatoes.
- Put the sheet pan with the turkey and stuffing on the rack in the upper third of the oven, and put the second sheet pan on the rack in the lower third. Cook 30 minutes, then remove both pans from the oven. Stir the Brussels sprouts and cranberry sauce once or twice, mashing the cranberries with the side of the spoon. Tent the stuffing with foil if it has started to brown too quickly. Rotate the pans but return them to their same racks. Continue cooking until the turkey skin is golden brown and crisp, and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F, 20 to 30 minutes more. At this point the potatoes should be tender, the stuffing browned in some areas, the Brussels sprouts browned and tender, and the cranberries softened and bubbling. (If the sweet potatoes are undercooked, take them off the pan and put them back in the oven directly on the rack to continue cooking until tender, up to 10 minutes more.)
- Transfer the turkey breasts to a cutting board to rest at least 10 minutes before slicing. Remove the foil from the cranberry sauce and set aside to cool. Use a fork to combine the remaining 2 tablespoons butter and the brown sugar in a small bowl. Split the sweet potatoes, fluff with a fork and stir in the butter and brown sugar mixture; sprinkle with salt. Top with the marshmallows and return to the pan with the Brussels sprouts. Put the dinner rolls on the same pan and return to the oven to warm the marshmallows and rolls, 3 to 5 minutes. Carve the turkey breasts and return them to the sheet pan with the stuffing to serve. Serve with gravy.
FIVE THANKSGIVING SIDES IN ONE SHEET PAN
All of turkey's favorite sidekicks are baked in one sheet pan. Which means minimal prep and very little cleanup -- perfect for a small Thanksgiving gathering!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F. Arrange 14 of the biscuits into a "+" shape in a 18-by-13-inch rimmed baking sheet. You should have 4 equal quadrants. (Reserve the remaining biscuits for another use.) Refrigerate until ready to use.
- For the cranberry sauce: Mix together the cranberries, sugar, orange juice and cornstarch in a medium bowl until well combined and set aside.
- For the sweet potato casserole: Place the sweet potatoes in a medium microwave-safe bowl and cover with plastic wrap. Microwave until soft and easy to mash with a fork, about 12 minutes. Add in the milk, butter, sugar, vanilla, 1 1/2 teaspoons salt and a few grinds of pepper and mash with a fork or a potato masher until smooth with just a few chunks and set aside.
- For the green bean casserole: Heat the oil in a medium non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are soft and have released most of their liquid, 5 to 6 minutes. Sprinkle the flour over the vegetables then stir in the heavy cream, 1 1/2 teaspoons salt and a few grinds of pepper. Cook, stirring frequently, until the sauce has thickened, 2 to 3 minutes. Fold in the green beans until well coated and set aside.
- For the scalloped potatoes: Slice the potatoes 1/8-inch-thick and transfer to a medium microwave-safe bowl along with the heavy cream, Parmesan, garlic, thyme, 1 1/2 teaspoons salt and a few grinds of pepper. Toss to coat and microwave until softened, about 7 minutes. Set aside.
- Assemble the sheet pan: Pour the cranberry mixture into one quadrant of the baking sheet and sprinkle with the turbinado sugar. Spread the sweet potatoes into a second quadrant and sprinkle with the marshmallows. Pour the green bean mixture into a third quadrant and sprinkle with the crispy onions. Spread the scallop potato mixture into the final quadrant and sprinkle with the Gruyere.
- Bake until the biscuits are cooked through and golden brown, the cranberries are bubbling and bursting, the marshmallows have turned golden brown and the scalloped potatoes are cooked through, 30 to 35 minutes. Let cool 5 minutes before serving.
THANKSGIVING SHEET PAN MEAL FOR TWO
We're cutting down the prep work and all the ingredients for our Thanksgiving for Two cook on a sheet pan together in about an hour. That includes dessert! We couldn't leave out the pie.
Provided by Jessica Furniss
Categories Sheet Pan Dinners
Time 2h
Yield 2
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
- Prepare stuffing: Stir stuffing mix and water together in a bowl. Spread out onto one side of the prepared sheet pan. Sprinkle with cubed butter.
- Prepare turkey breast: Mix butter and poultry seasoning together in a bowl; spread under and on top of turkey skin. Place beside the stuffing on the sheet pan.
- Prepare green beans: Toss fresh green beans with balsamic vinegar and olive oil; season with salt and pepper. Cover and refrigerate until needed.
- Prepare sweet potatoes: Prick potatoes several times with a fork. Wrap each in a damp paper towel, ensuring all excess water has been squeezed out. Microwave each potato separately until they give a little when squeezed, 4 to 7 minutes. Start at 4 minutes and check for tenderness, adding more time if needed. Set aside.
- Prepare pumpkin pie: Cut the top off the pie pumpkin and remove seeds and pulp. Combine pumpkin pie mix, evaporated milk, and egg in a bowl and pour into the hulled pumpkin. Wrap the entire pumpkin in aluminum foil, leaving an opening at the top. Place the pumpkin on the sheet pan with the turkey and stuffing.
- Place the sheet pan in the preheated oven and bake for 30 minutes.
- Remove from the oven and add the pre-seasoned green beans onto a corner of the sheet pan in a single layer. Scatter the chopped pecans and cranberries on top of the stuffing.
- Place the sheet pan back into the oven for 15 minutes.
- Meanwhile, combine melted butter and brown sugar for potatoes in a small bowl. Remove paper towels from microwaved potatoes; cut a slit down the center of each potato and add the sugar mixture evenly.
- Remove the sheet pan from the oven and place the sweet potatoes onto the pan.
- Return to the oven and bake for 10 minutes more.
- Remove the sheet pan from the oven and add the frozen rolls to the pan. Top the green beans with French-fried onions. Add 3 to 4 marshmallows to each sweet potato.
- Return to the oven and continue to bake until the turkey is no longer pink in the center and an instant-read thermometer inserted into the center of each half reaches 165 degrees F (74 degrees C), about 5 minutes more.
- Remove from the oven and transfer all dinner items to serving platter. Top turkey with warmed gravy and serve with cranberry sauce.
- Return the pie to the oven until it's slightly jiggly in the center, about 25 more minutes.
Nutrition Facts : Calories 2928.3 calories, Carbohydrate 247.7 g, Cholesterol 883 mg, Fat 103.7 g, Fiber 26.3 g, Protein 247.2 g, SaturatedFat 45.2 g, Sodium 3106.4 mg
SHEET-PAN THANKSGIVING FOR TWO
This mini holiday feast comes together on a single sheet pan!
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 2 servings
Number Of Ingredients 33
Steps:
- Line a rimmed baking sheet with heavy-duty foil and coat with cooking spray.
- Make the turkey and squash: Toss the acorn squash, 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a large bowl; arrange the squash on one-third of the baking sheet. In the same bowl, combine the parsley, rosemary, poultry seasoning, garlic and 1/2 teaspoon each salt and pepper. Add the turkey and the remaining 1 tablespoon olive oil and toss to coat; arrange the drumsticks on top of the squash.
- Make the brussels sprouts: In the same large bowl, toss the brussels sprouts, lemon zest, thyme, olive oil and 1/2 teaspoon each salt and pepper. Add to the baking sheet. Wipe the bowl clean.
- Make the sweet potatoes: Rub the cut sides of the sweet potato with the olive oil and season with salt and pepper. Arrange cut-side up on the baking sheet. Combine the butter, brown sugar, cinnamon and 1/2 teaspoon each salt and pepper in a small bowl; set aside for topping.
- Make the stuffing: Whisk the broth and egg in the large bowl. Stir in the remaining stuffing ingredients; season with 1 teaspoon salt and a few grinds of pepper. Arrange on the baking sheet. Preheat the oven to 425˚ F.
- Make the cranberry sauce: Combine the cranberries and sugar with 2 tablespoons water on a 12-by-18-inch sheet of heavy-duty foil. Fold into a tightly sealed packet and place on the baking sheet.
- Place the baking sheet in the oven and roast until the vegetables are tender and a thermometer inserted into the turkey registers 165˚ F, 50 minutes to 1 hour (tent the vegetables with foil if they get too dark). Remove from the oven and mash the sweet potato flesh a bit; top with the spiced butter and pecans. Sprinkle the turkey and squash with parsley.
ONE-PAN THANKSGIVING DINNER FOR TWO RECIPE BY TASTY
One pan meets all your favorite fixings in this easy Thanksgiving feast for two: stuffing, turkey, yams, and green bean casserole. Everything you need for a small, yet delicious, dinner!
Provided by Betsy Carter
Categories Dinner
Time 1h30m
Yield 2 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
- Make the stuffing: In a large bowl, mix together the cornbread, egg, chicken stock, onion, parsley, thyme, salt and pepper. Spread on half of the prepared baking and let rest for 10 minutes while you prepare the turkey and yams.
- Make the turkey: In a small bowl, mix together the butter, parsley, and thyme. Rub the butter mixture under the skin of the turkey breast until completely coated. Season the skin with the salt and pepper, then place on top of the stuffing.
- Make the yams: Place the yams on a quarter of the baking sheet and, using a fork, puncture all over.
- Transfer the pan to the oven and bake for 30 minutes.
- Meanwhile, make the green bean casserole: In a medium bowl, mix together the green beans and cream of mushroom soup.
- After 30 minutes of bake time, remove the baking sheet from the oven and transfer the green bean mixture to the remaining quarter of the pan. Top with the fried onions.
- Return the pan to the oven and cook until the internal temperature of the turkey breast reaches 165°F (75°C), 30-35 minutes.
- Remove the baking sheet from the oven and slice an opening lengthwise down each yam. Add ½ tablespoon butter, ½ tablespoon pecan pieces, and ½ tablespoon marshmallows to each opening. Tent the tray with a piece of foil and let sit for about 10 minutes while the turkey rests and the marshmallows melt from the residual heat.
- Carve the turkey, then serve with gravy and the side dishes.
- Enjoy!
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SHEET PAN PALEO THANKSGIVING DINNER FOR TWO | WHOLEFULLY
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5/5 (1)Total Time 1 hr 30 minsCategory DinnerCalories 2868 per serving
- Preheat oven to 450°F. Line a sheet pan with aluminum foil (this makes clean up really easy!) or a silicone baking mat. Form a “bowl” out of aluminum foil a quarter the size of the sheet pan, and place on the sheet pan. Set aside.
- Begin with the Herb-Roasted Turkey Breast: Place the turkey breast on one quarter of the sheet pan. In a small bowl, whisk together all remaining ingredients for the turkey breast. Spread the mixture liberally onto the breast—making sure to gently pry up some of the skin to get the mixture between the skin and the breast.
- Next, prepare the sweet potatoes: place the two sweet potatoes on one quarter of the pan. Then place the sheet pan in the oven, and immediately turn the heat down to 400°F. Roast for 20 minutes.
- While the turkey and sweet potatoes are roasting, prepare the Roasted Cauli-Rice Pilaf: take the cauliflower head and pulse in a food processor until it resembles the texture of rice. In a large bowl, mix together the cauliflower rice with the avocado oil, onion, carrot, garlic, rosemary, thyme, sage, salt, nutmeg, and pepper.
THANKSGIVING FOR TWO RECIPE | MYRECIPES
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- Preheat oven to 450°F. Stir together sage, rosemary, and 1/4 cup of the butter in a small bowl. Reserve 1 tablespoon of the mixture for the gravy. Spread remaining butter mixture under skin and over skin of turkey breast. Sprinkle breast with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Place turkey breast on a baking sheet lined with aluminum foil. Use a fork to poke holes in the sweet potato, and place on baking sheet with turkey. Bake in preheated oven 15 minutes, then reduce temperature to 350°F. Continue to cook for 30 minutes.
- 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.
- 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.
- 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.
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