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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 15x10 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