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Sheet Pan Thanksgiving Dinner
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Sheet Pan Thanksgiving Dinner

Thanksgiving Dinner served up on only two sheet pans!
Course dinner
Cuisine American
Keyword brussels sprouts, sweetpotatoes, thanksgiving, turkey, wild rice
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Author CA Grown


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


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.


  • 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.


  • 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.


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