Thanksgiving is right around the corner you guys and this Sheet Pan Thanksgiving Dinner is what life is all about right now!

Although it seems 2020 has lasted forever and a day, the holidays did seem to sneak up on us, right?  One way I’ve been surviving the year is by making sheet pan meals.  They are so quick and easy and incredibly simple to serve.  

This year, I decided to try Thanksgiving on a sheet pan!  Well, two sheet pans to be exact. But, don’t let that alarm you… I’ve got it all timed out so everything comes out piping hot all at the same time.

Easy to make, easy to serve and even easier to clean up, your guests will be floored you made this amazing meal on only two baking sheets!

Yum-Oh!

Sheet 1 ~ Wild Rice Stuffing and Turkey

We start by making the rice.  I made the cooked rice a day ahead of time and that eliminated a lot of prep the day of.  Cook a cup of wild rice and a cup of long grain rice.  Saute onion and celery in a tablespoon of olive oil in a large saute pan.  Add crumbled bacon and cook a few more minutes.  Turn off heat and add to the cooked rice mixture.  Stir in dried cherries and toasted pecans.  

Spread into a large baking sheet and smooth to make even.

Top the wild rice stuffing with the pre-cooked turkey breast.  Set aside until after the first phase of cooking the brussels sprouts and sweetpotatoes

Sheet 2 ~ Sweetpotatoes and Brussels Sprouts

Microwave the sweetpotatoes for a bout 8 minutes to get a jump start on the cooking process.  Place them on one side of the baking sheet.

Trim and halve the brussels sprouts.  Toss with olive oil, salt and pepper.  Add in about 8 cloves of peeled garlic.  

Bake for 20-25 minutes. 

Remove from the oven and add crumbled bacon and slivered almonds to the brussels sprouts.  Add the butter-sugar mixture and marshmallows to the sweetpotatoes and return to the oven for about 10-15 more minutes.  

At this point, you will also put the stuffing sheet into the oven and bake with the veggies.  I like putting the stuffing on the bottom rack and the veggies on the top rack. 

Crank up the broiler for a few minutes to get the marshmallows nice and golden.  Remove both sheets from the oven.

Pour the hot herbed gravy directly over the turkey.  Now everything is ready to serve, all from the sheets!

Easy peasy!  And if you didn’t already figure it out, I used a ton of shortcuts in this Sheet Pan Thanksgiving Dinner too!

Sheet Pan Thanksgiving Dinner Shortcuts

~ Use pre-cooked turkey breast and cut yourself before placing on the sheet.

~Microwave the sweetpotatoes to get a jump start on cooking time and to ensure the brussels sprouts are ready at the same time.

~Use pre-cooked bacon.

~Make the cup of each rice (wild and long grain) a day ahead of time.

~Use pre-made gravy and jazz it up with fresh herbs.

Here is the recipe for ya!

Sheet Pan Thanksgiving Dinner

CA Grown

Thanksgiving Dinner served up on only two sheet pans!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course dinner

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

WIld Rice Stuffing

• 1 cup wild rice, cooked according to package
• 1 cup long grain white rice, cooked according to package
• 1 T olive oil
• 1 whole yellow onion, diced
• 4 whole celery ribs, sliced
• 1//4 cup cooked bacon crumbles
• 1/2 cup dried cherries
• 1/2 cup pecans, toasted and chopped

Sweet Potatoes

• 4 whole sweetpotatoes
• 1/4 cup butter, softened
• 1/4 cup brown sugar
• 1/2 cup mini marshmallows

Brussels Sprouts

• 1 lb brussels sprouts, trimmed and halved
• 8 cloves garlic
• 1/4 tsp fresh tyme, chopped
• 1 T olive oil
• 4 T cooked bacon crumbles
• 4 T sliced almonds

Turkey and Gravy

• 1 cooked turkey breast
• 24 oz premade gravy
• 2 T fresh thyme, chopped
• 2 T fresh rosemary, chopped
• 1 tsp black pepper
• 1 dash worcestershire

Instructions

 

Sheet 1 ~ WIld Rice Stuffing and Turkey

• Place the cooked rice in a large bowl.
• Heat the olive oil in a large saute pan over medium heat. Add the onions and celery and saute until translucent, about 6 minutes. Add in the bacon crumbles and cook for about a minute more.
• Add the onion mixture to the rice. Add in the cherries and pecans. Stir to thoroughly combine.
• Spread the wild rice stuffing into a large prepared baking sheet. Top with the sliced turkey breast. Set aside until ready to put into oven.

Sheet 2 ~ Sweetpotatoes and Brussels Sprouts

• Poke each sweetpotato with a fork several times. Place the sweetpotatoes in a large ziploc baggie and microwave for about 8 minutes or until beginning to soften.
• Place the sweetpotatoes on one half side of the pan.
• In a small bowl, mix the butter and brown sugar and set aside.
• Add the brussles sprouts and garlic to the other side of the pan and drizzle with olive oil. Toss lightly to coat. Sprinkle with the chopped thyme and a few dashes of salt and pepper.

Baking

• Preheat oven to 400.
• Add sheet 2 to the oven and bake for about 20-25 minutes. Remove the baking sheet and slice each sweetpotato down the middle lengthwise. Add the brown sugar mixture to the sweetpotatoes and top with mini marshmallows.
• Add the cooked bacon crumbles and sliced almonds to the brussles sprouts.
• Return baking sheet 2 to the oven on the top rack.
• Place baking sheet 1 in the oven on the bottom rack
• Bake for about 15 minutes. The last 2 minutes, turn the oven to broil to toast the marshmallows.

Gravy

• While the bakng sheets are in the oven, add the gravy to a heavy saucepan. Add in the thyme, rosemary, pepper and worcestershire and stir to combine. Heat over low heat while the rest of the dinner cooks.

Finishing

• Remove the baking sheets from the oven. Pour the gravy over the turkey and serve.

Keyword brussels sprouts, sweetpotatoes, thanksgiving, turkey, wild rice

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