Sheet-Pan Turkey Dinner

Dish type
Dinner
Serves
6
Ready in
1 hour 25 minutes

Ingredients

  • 1 boneless, skinless turkey breast (about 2 pounds), thawed if necessary
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh chopped thyme
  • 1 large egg
  • 3 cups cubed sourdough bread
  • 3/4 cup chicken broth
  • 1/2 cup chopped white onion
  • 1/3 cup chopped celery
  • 1/2 teaspoon fresh chopped sage
  • 1/2 teaspoon ground black pepper
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh green beans
  • 1 cup sliced white mushrooms
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries

Directions

Prep Time
25 minutes plus standing
Cook Time
1 hour
Ready in
1 hour 25 minutes
  1. Preheat oven to 400°. Place turkey on 1 side of rimmed baking pan. In small bowl, whisk 1 garlic clove, 1 tablespoon oil, 3/4 teaspoon salt and thyme; rub over turkey. Roast turkey 20 minutes.
  2. In large bowl, gently mix egg, bread, broth, onion, celery, sage, 1/4 teaspoon pepper, remaining 1 garlic clove and 1/4 teaspoon salt.
  3. In medium bowl, toss potato, cinnamon, 1/2 tablespoon oil and 1/4 teaspoon salt.
  4. Transfer turkey breast to large plate; spread bread mixture on 1 side of pan where turkey was roasted and top with turkey breast. Spread potato mixture on pan opposite turkey; roast 15 minutes.
  5. In large bowl, toss green beans, mushrooms, remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Remove pan from oven; push potato mixture to upper part of pan. Spread green bean mixture below potato mixture; roast 15 minutes. Sprinkle potato mixture with pecans and cranberries; roast 10 minutes or until internal temperature of turkey reaches 165° and vegetables are tender. Let turkey stand 5 minutes before slicing. Makes about 3 cups stuffing, 2 cups potato mixture and 2 cups green bean mixture.