Thanksgiving On 2 Sheet Pans Recipes

SHEET-PAN THANKSGIVING FOR TWO

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.

THANKSGIVING SHEET PAN MEAL FOR TWO

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.

ONE-PAN THANKSGIVING DINNER FOR TWO RECIPE BY TASTY

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!