Gobble It Up: A Complete Thanksgiving Meal — in a Sheet Pan

Let’s face it, Thanksgiving is going to look different this year. Whether you are a turkey novice who will be cooking Thanksgiving for the very first time or a Thanksgiving pro who will be cooking for two rather than the typical twenty, this step-by step-plan for an easy-to-make meal will satisfy all of your Thanksgiving cravings.

Lean turkey tenderloin is naturally tender and stays moist and flavorful when roasted. Sheet pan stuffing offers the best of both worlds — crunchy bits around the edges and a center that absorbs plenty of extra flavor from the turkey. Served with bronzed Brussels sprouts and a decadent sweet potato, this is a truly special meal. The best part of cooking a sheet pan Thanksgiving? No timing issues! Everything will come out of the oven at the same time.

Feel free to add some of your own personal flair. And, if you are just starting out and wonder how your grandmother or auntie seasons her stuffing, give her a call. She would love to hear from you.

Tips for keeping Thanksgiving dishes healthier

• Compare brands and choose the stuffing mix that is lowest in sodium.
• Use whole wheat bread to make stuffing to increase fiber.
• Use no-salt-added stock to further reduce sodium.
• Use extra herbs or sautéed ingredients like apples, fennel or mushrooms in stuffing to add flavor rather than salt or fats.
• Cook an extra lean turkey tenderloin to reduce fat.
• Use a nonstick pan to reduce the amount of oil needed.

Serving Size

As is, this recipe will feed two to three people. If you are feeding a larger crowd the recipe can be doubled to feed four to five people. In step 2, the Brussels sprouts can be spread out over the entire right side of the pan during the first 20 minutes of cooking. Create a space at the top before adding the sweet potatoes in step 4.

Recipes and Directions

STEP 1

• Arrange oven rack in the center position and preheat oven to 400°.
• Prepare a sheet pan with non-stick cooking spray or a very thin layer of oil.
• Prepare the stuffing and Brussels sprouts.

Stuffing

Ingredients

• 1 tablespoon butter
• ½ small onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, finely minced
• 2 cups store-bought plain cubed stuffing or homemade toasted or dried bread cubes
• 1 tablespoon fresh Italian parsley, chopped
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh sage, minced
• ¾ cup chicken or turkey stock, no salt added, heated

Directions

1. In a large pot melt butter over medium-low heat. Add diced onion, celery and garlic and cook without browning until softened, about 8 to 10 minutes.
2. Remove from heat and add toasted bread cubes and herbs. Stir to combine.

3. Add heated stock to the pot and mix well. Set aside while you move to the next recipe, stirring occasionally to help the toasted cubes absorb all of the stock.

Brussels Sprouts

Ingredients

• ¾ lbs Brussels sprouts
• 1 teaspoon olive oil

Directions

1. Trim the brown ends of the Brussels sprouts and remove any yellow or loose leaves. Cut Brussels sprouts in half through the stem end.
2. Add Brussels sprouts to a bowl and toss with 1 teaspoon olive oil and pepper and salt to taste.

STEP 2

• Place prepared Brussels sprouts in a single layer, cut side down and without touching, on the right hand corner of the prepared sheet pan.
• Add stuffing to the left side of the sheet pan, spreading out into a single layer.
• Prepare the turkey tenderloin.

Turkey Tenderloin

Ingredients

• 2 teaspoons olive oil, divided
• 1 turkey tenderloin, about 12oz
• ½ teaspoon fresh sage, finely chopped
• ½ teaspoon fresh thyme
• ½ teaspoon fresh Italian parsley
• 1 garlic clove, mashed into a paste
• Pinch of salt

Note: Turkey tenderloins are typically sold two to a package. If cooking for two or three people, reserve the extra tenderloin for another use or wrap well and freeze.

Directions

1. Pat turkey tenderloin dry. Heat 1 teaspoon olive oil in a non-stick sauté pan over medium-high heat. Sear tenderloin on both sides until golden brown, about two minutes per side. Remove turkey from heat.
2. In a small bowl, mix together 1 teaspoon olive oil with herbs, garlic and an optional pinch of salt.

STEP 3

• Place turkey tenderloin on top of prepared stuffing.
• Spread the prepared herb mixture over the top of the tenderloin.
• Bake in a 400° oven for 20 minutes.
• While the rest of the meal cooks, prepare the sweet potato.

Sweet Potato

Ingredients

• 1 sweet potato, about 7 to 8 ounces
• 1 teaspoon unsalted butter, melted
• 2 teaspoons maple syrup
• 1/8 teaspoon cinnamon
• 1 tablespoon chopped pecans

Directions

1. Clean sweet potato and pierce all over with a fork. Microwave according to your microwave’s settings until fully cooked.
2. When cool enough to safely handle, cut sweet potato in half lengthwise. Crosshatch the flesh of the potato by scoring lines across its length and width without cutting all the way through.

3. Combine melted butter, syrup, cinnamon and pecans and stir well. Spread topping over both potato halves allowing it to drip into the cuts made by crosshatching, as in the photo above.

STEP 4

• After turkey, stuffing and Brussels sprouts have cooked for 20 minutes, remove the pan from the oven. Carefully place the two prepared sweet potato halves in the empty space in the top right corner.
• Return pan to the oven and continue to cook for an additional 15 minutes or until the turkey is cooked through or registers 160° on a meat thermometer. Allow the turkey to rest for 5 to 10 minutes before carving. During this time its temperature will increase to 165°.
• Serve as soon as the turkey is carved.

Nutrition

These recipes each serve 3. The nutrition below is for 1 serving.

Stuffing (1 serving)

Brussels sprouts (1 serving)

Turkey tenderloin (1 serving)

Sweet potato (1 serving)

See more of the fresh, fun and healthy recipes on our Wellness blog.