Sheet Pan Thanksgiving Dinner

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Sheet Pan Thanksgiving Dinner brings all the best parts of a holiday feast onto one easy-to-clean baking sheet.

Roasted turkey, seasoned stuffing, sweet potatoes and brussel sprouts cook together for a complete, stress-free Thanksgiving meal that’s ideal for small gatherings or weeknight cravings.

Sheet Pan Thanksgiving Dinner

Serves: 2
Prep time: 20 minutes
Cook time: 30 minutes

A plate with sliced roasted turkey, stuffing, and roasted sweet potatoes on a wooden table with a yellow cloth.

How To Make Sheet Pan Thanksgiving Dinner

A collection of prepared ingredients for stuffing, including raw turkey breast, bread cubes, broth, vegetables, an egg, butter, cranberries, oil, and various seasonings on a white surface.

Ingredients

Stuffing

  • ¼ cup butter, melted
  • ½ large onion, chopped
  • 2 celery stalks, chopped
  • 1 egg
  • 1 cup chicken broth
  • 2 teaspoons poultry seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • salt and freshly ground black pepper to taste
  • 3 cups french bread, cubed

Turkey

  • 1.5 pound turkey tenderloin
  • 1 tablespoon butter, softened
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic salt
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon paprika

Sweet potatoes

  • 2 sweet potatoes, peeled and diced
  • 1 tablespoon butter, melted
  • 1 tablespoon brown sugar
  • 2 tablespoons honey

Brussel Sprouts

  • 1 pound brussel sprouts, halved
  • 2 tablespoons oil
  • 1/2 teaspoon garlic salt
  • ½ teaspoon cracked black pepper
  • Parsley and dried cranberries for garnish
A plate with sliced turkey, roasted sweet potatoes, Brussels sprouts, and stuffing sits on a wooden table with a yellow cloth and white ceramic jars in the background.
A plate with sliced turkey breast, roasted sweet potatoes, stuffing, and Brussels sprouts on a wooden table with a yellow cloth and ceramic jars.

Step-by-Step Guide

1. Preheat your oven to 400 degrees.

2. Line a 15×10 jelly roll pan with parchment paper.

3. In a large bowl combine the melted butter, onion, celery, egg, chicken broth, poultry seasoning, salt and pepper together.

4. Add the cubed bread to that and toss to combine.

A glass mixing bowl with bread stuffing mixture containing bread chunks and celery, with bowls of chopped carrots and broccoli in the background.

5. Place the stuffing mix on half of the pan.

6. Next for the turkey combine the softened butter, poultry seasoning, garlic salt, pepper and paprika.

7. Place the turkey tenderloin on top of the stuffing.

8. Spread the butter mixture over the turkey.

9. Next for the sweet potatoes whisk together the butter, brown sugar and honey.

A bowl filled with cubed, cooked orange sweet potatoes sits on a marble surface.

10. Toss the cubed sweet potatoes with the butter mixture and add to a quarter of the pan.

11. Next for the brussel sprouts combine the oil with the garlic salt and pepper.

A bowl of cooked Brussels sprouts on a white surface with a blue and white patterned rim; a partial bowl of chopped carrots is visible in the corner.

12. Toss in the halved brussel sprouts.

13. Add the brussels to the remaining quarter of the sheet pan.

Raw chicken breasts on top of seasoned stuffing cubes, with diced sweet potatoes and halved Brussels sprouts arranged on a foil-lined baking sheet.

14. Place in the oven and bake for 30 minutes or until the internal temperature of the turkey reaches 165 degrees.

15. Garnish with the parsley and cranberries.

Roasted turkey breasts on a bed of stuffing with bread cubes, sweet potatoes, cranberries, and herbs, all baked on a foil-lined tray.
Roasted sweet potato cubes garnished with chopped parsley and cranberries on a yellow baking sheet.
Roasted Brussels sprouts with cranberries and herbs on a baking sheet lined with parchment paper.

16. Slice the turkey and serve!

A bowl of seasoned grilled chicken and vegetables sits on a wooden table, surrounded by wooden utensils, a ceramic vase, and a small plant.
A plate with sliced roasted turkey, stuffing, roasted vegetables, and sweet potatoes, placed on a wooden table with ceramic jars and a yellow cloth.

Substitutions

For the Stuffing

  • Use white sandwich bread, sourdough, or cornbread in place of French bread.
  • Replace chicken broth with vegetable broth to make it vegetarian.
  • No poultry seasoning? Mix sage, thyme, marjoram, and rosemary as a substitute.

For the Sweet Potatoes

  • Swap with butternut squash, carrots, or acorn squash.
  • Use maple syrup instead of honey or brown sugar for a different flavor twist.

For the Brussels Sprouts

  • Try broccoli, green beans, or asparagus if brussels aren’t your thing.
  • Swap garlic salt with minced fresh garlic and a pinch of sea salt.
A bowl of seasoned bread cubes sits on a wooden table, surrounded by a yellow cloth, wooden utensils in a ceramic holder, and a white vase with green foliage.

Variations

  • Thanksgiving-style glaze: Add a quick glaze to the turkey with maple syrup, Dijon mustard, and a splash of apple cider vinegar.
  • Cranberry Stuffing: Stir some dried cranberries or chopped apples into the stuffing before baking.
  • Add crunch: Top sweet potatoes with chopped pecans for a little texture.
  • More holiday veggies: Add a few halved baby potatoes or roast carrots on the same pan.
A plate of seasoned, sliced tofu atop a bed of golden-brown bread cubes, with vegetables in the background and two white ceramic pitchers behind.

Tips & Tricks

  • Dry out bread cubes overnight or toast in the oven to prevent soggy stuffing.
  • Prep ahead by chopping all veggies and mixing the stuffing the night before.
  • Line your baking sheet with parchment or foil for easy clean up.
  • Use a meat thermometer, turkey is done at 165°F internally.
  • Broil at the end for extra color and crisp on the turkey or veggies if needed.
A plate of roasted vegetables, croutons, and slices of seasoned turkey breast, set on a table with yellow cloth and ceramic containers in the background.

Storage

  • Fridge: Store components separately in airtight containers for up to 4 days.
  • Freezer:
    • Turkey and stuffing: freeze well up to 3 months.
    • Veggies: best eaten fresh, but can be frozen if texture change is okay with you.
  • Reheating:
    • Oven: Reheat at 350°F until warmed through.
      Microwave: Use short intervals and stir between.
    • Air fryer: Great for crisping up veggies or stuffing portions.
Sheet pan with baked chicken breast, cubed sweet potatoes, roasted Brussels sprouts, and stuffing, garnished with fresh herbs and dried cranberries.

Sheet Pan Thanksgiving Dinner

Print Recipe
A plate of roasted vegetables and bread cubes topped with sliced grilled chicken, with a wooden spoon and yellow cloth on a wooden surface.
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes

Ingredients

Stuffing:

  • ¼ cup butter melted
  • ½ large onion chopped
  • 2 celery stalks chopped
  • 1 egg
  • 1 cup chicken broth
  • 2 teaspoons poultry seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • salt and freshly ground black pepper to taste
  • 3 cups french bread cubed

Turkey:

  • 1.5 pound turkey tenderloin
  • 1 tablespoon butter softened
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic salt
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon paprika

Sweet potatoes:

  • 2 sweet potatoes peeled and diced
  • 1 tablespoon butter melted
  • 1 tablespoon brown sugar
  • 2 tablespoons honey

Brussel Sprouts:

  • 1 pound brussel sprouts halved
  • 2 tablespoons oil
  • 1/2 teaspoon garlic salt
  • ½ teaspoon cracked black pepper

Extras:

  • Parsley and dried cranberries for garnish

Instructions

  • Preheat your oven to 400 degrees.
  • Line a 15×10 jelly roll pan with parchment paper.
  • In a large bowl combine the melted butter, onion, celery, egg, chicken broth, poultry seasoning, salt and pepper together.
  • Add the cubed bread to that and toss to combine.
  • Place the stuffing mix on half of the pan.
  • Next for the turkey combine the softened butter, poultry seasoning, garlic salt, pepper and paprika.
  • Place the turkey tenderloin on top of the stuffing.
  • Spread the butter mixture over the turkey.
  • Next for the sweet potatoes whisk together the butter, brown sugar and honey.
  • Toss the cubed sweet potatoes with the butter mixture and add to a quarter of the pan.
  • Next for the brussel sprouts combine the oil with the garlic salt and pepper.
  • Toss in the halved brussel sprouts.
  • Add the brussels to the remaining quarter of the sheet pan.
  • Place in the oven and bake for 30 minutes or until the internal temperature of the turkey reaches 165 degrees.
  • Garnish with the parsley and cranberries.
  • Slice the turkey and serve!

Notes

Substitutions

For the Stuffing

  • Use white sandwich bread, sourdough, or cornbread in place of French bread.
  • Replace chicken broth with vegetable broth to make it vegetarian.
  • No poultry seasoning? Mix sage, thyme, marjoram, and rosemary as a substitute.

For the Sweet Potatoes

  • Swap with butternut squash, carrots, or acorn squash.
  • Use maple syrup instead of honey or brown sugar for a different flavor twist.

For the Brussels Sprouts

  • Try broccoli, green beans, or asparagus if brussels aren’t your thing.
  • Swap garlic salt with minced fresh garlic and a pinch of sea salt.

Variations

  • Thanksgiving-style glaze: Add a quick glaze to the turkey with maple syrup, Dijon mustard, and a splash of apple cider vinegar.
  • Cranberry Stuffing: Stir some dried cranberries or chopped apples into the stuffing before baking.
  • Add crunch: Top sweet potatoes with chopped pecans for a little texture.
  • More holiday veggies: Add a few halved baby potatoes or roast carrots on the same pan.

Tips & Tricks

  • Dry out bread cubes overnight or toast in the oven to prevent soggy stuffing.
  • Prep ahead by chopping all veggies and mixing the stuffing the night before.
  • Line your baking sheet with parchment or foil for easy cleanup.
  • Use a meat thermometer, turkey is done at 165°F internally.
  • Broil at the end for extra color and crisp on the turkey or veggies if needed.

Storage

  • Fridge: Store components separately in airtight containers for up to 4 days.
  • Freezer:
    • Turkey and stuffing: freeze well up to 3 months.
    • Veggies: best eaten fresh, but can be frozen if texture change is okay with you.
  • Reheating:
    • Oven: Reheat at 350°F until warmed through.
    • Microwave: Use short intervals and stir between.
    • Air fryer: Great for crisping up veggies or stuffing portions.
Servings: 2 servings
A plate of seasoned, roasted chicken pieces sits on a yellow cloth, with white ceramic jugs holding wooden utensils and a leafy plant in the background.

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