Sheet-Pan Thanksgiving for Two
- Level: Easy
- Yield: 2 servings
- Total: 1 hr 35 min
- Active: 45 min
Ingredients
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
Directions
- 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.