Cooking for a smaller crowd this Thanksgiving? Take it easy with this sheet pan Thanksgiving dinner recipe! All your savory favorites on one pan save you time and energy, especially on dishes!

Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.

Thanksgiving dinner is such a delightful meal, though the time, preparation, and clean-up are sometimes more than it’s worth. And who wants to wash a mountain of dishes at the end of the day? Not me! That’s why I devised this savory and delectable sheet pan Thanksgiving dinner recipe. It has all the holiday favorites, with only a few dishes at the end of the night.

Despite the easy cleanup, this sheet pan Thanksgiving dinner recipe has a classic, warm combination of flavors. The earthy flavors of the parsley, rosemary, thyme, and sage combine beautifully to give a comforting taste to the entire dinner. Where is the salt, though? As a dietitian, I rarely use salt in my meals. There is such a variety of tastes and textures in this dish, that it just doesn’t need any. Although you can certain add a pinch of salt (or however much you prefer), I would very much encourage you to try the food without it first. You may be surprised how many delectable flavors you can taste!

One thing that may be puzzling in the directions, is step #6, moving the vegetables to the outer rim of the pan. This is important! To ensure the vegetables are thoroughly roasted, they must not be sitting underneath the turkey or stuffing. They need to be exposed to the hot air, not only to avoid raw vegetables, but to get a nice, brown color on the potatoes. Look at the following picture for reference.

It is also important to note that turkey breast, especially thinner cuts like in this sheet pan Thanksgiving dinner recipe, is extremely easy to overcook. To avoid dry, tough turkey, I highly recommend the use of a food thermometer while roasting. This will make sure the turkey is cooked enough to avoid the potential for food-borne illness, while still enjoying moist and juicy meat.

What goes well with this sheet pan Thanksgiving dinner recipe? The short answer is nothing! This is a complete meal, all in one pan! However, any traditional Thanksgiving side dishes will go well with this, like corn casserole, sweet potatoes, or my personal favorite, cranberry sauce. And of course, don’t forget the dessert! Your favorite pie at the end of the meal will REALLY make this a holiday feast!

Sheet Pan Thanksgiving Dinner Recipe

Ingredients

• 24 oz Turkey Breast Cutlets
• 1 box Stuffing Mix (6 oz) + all ingredients needed to prepare
• 24 oz Potatoes, washed
• 12 oz Fresh Green Beans, washed and trimmed
• 1 pound Baby Carrots, washed and peeled
• 1/4 cup Canola Oil
• 1 and 1/2 teaspoons dried Parsley
• 3/8 teaspoon crushed Rosemary
• 3/8 teaspoon rubbed Sage
• 3/8 teaspoon ground Thyme

Directions

1. Prepare the stuffing mix according to directions
2. Cut the potatoes into bite-size pieces (about 1″ cubed) and place on a very large sheet pan (at least 19″ x 13″)
3. Add the carrots and green beans
4. In a small dish, mix the canola oil and seasonings (parsley, rosemary, sage, and thyme)
5. Pour about three-fourths of the oil and seasoning mixture on top of the vegetables, reserving the rest. Toss to coat.
6. Move the vegetables to the outer edges of the pan, leaving a large empty spot in the middle of the sheet-pan.
7. Dump the stuffing into this empty place and spread out evenly. The stuffing should be about 1″ thick.
8. Lay the turkey cutlets on top of the stuffing, spreading out as uniformly as possible. Do not layer the cutlets.
9. Using a basting brush, brush the remaining oil and seasoning mixture onto the turkey.
10. Bake in a preheated oven at 375^oF for 45-55 minutes, or until the turkey reaches an internal temperature of 165^oF.

Time-Saving Tip: Prepare the stuffing, seasoned oil, and vegetable mixture ahead of time and store in the refrigerator until ready to use.

*Nutrition Information (per serving, 6 servings per recipe)

• 495 Calories
• 15 g Total Fat
• 2 g Saturated Fat
• 36 g Protein
• 620 mg Sodium
• 53 g Total Carbohydrate
• 6 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.