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Sheet Pan Thanksgiving Dinner

Sheet Pan Thanksgiving Dinner

CA Grown
Thanksgiving Dinner served up on only two sheet pans!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course dinner
Cuisine American
Servings 4 people

Ingredients
  

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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