Sheet-Pan Thanksgiving for Two

Deselect All

For the Turkey and Squash:

Cooking spray

1 small acorn squash, halved, seeded and sliced into 1-inch-thick wedges

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 cup chopped fresh parsley, plus more for topping 

1 tablespoon chopped fresh rosemary

1 teaspoon poultry seasoning

1 large clove garlic, minced

2 small turkey drumsticks (2 to 3 pounds total)

For the Brussels Sprouts:

1/2 pound brussels sprouts, trimmed and halved

5 to 6 strips lemon zest (from 1 lemon)

7 to 8 sprigs thyme

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper 

For the Sweet Potatoes:

1 small sweet potato, halved

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter, at room temperature

2 tablespoons packed dark brown sugar

1 teaspoon ground cinnamon

2 tablespoons chopped toasted pecans

For the Stuffing:

1 cup low-sodium chicken broth

1 large egg

4 teaspoons finely chopped fresh sage

3 tablespoons unsalted butter, melted

2 cups bread cubes (about 8 ounces)

1 small carrot, diced

1 stalk celery, diced

1/2 small onion, diced

1/2 Granny Smith apple, diced

Kosher salt and freshly ground pepper

For the Cranberry Sauce:

1 1/2 cups cranberries (fresh or frozen)

1/2 cup sugar