Sheet Pan Thanksgiving Dinner for Two

Name: Sheet Pan Thanksgiving Dinner for Two
Prep time: 20 min
Cook time: 45 min
Yield: 2 servings
Ingredients: 12 oz (340 g) turkey tenderloin; 12 oz (340 g) baby potatoes; 6 oz (170 g) fresh green beans; 1 cup (about 60 g) stuffing mix; 0.75 cup (180 ml) low-sodium chicken broth; 3 tablespoons (42 g) unsalted butter, melted; 1 tablespoon (15 ml) olive oil; 1 teaspoon (1 g) fresh sage, chopped; 1 teaspoon (6 g) kosher salt; 0.5 teaspoon (1 g) black pepper

A complete Thanksgiving dinner for two on one sheet pan: tender roasted turkey tenderloin, crisp-edged potatoes, green beans, and savory stuffing, added in stages so everything finishes hot and properly cooked.

Prep: 20 min · Cook: 45 min · Yield: 2 · Method: Oven

Ingredients

12 oz (340 g) turkey tenderloin
12 oz (340 g) baby potatoes
6 oz (170 g) fresh green beans
1 cup (about 60 g) stuffing mix
0.75 cup (180 ml) low-sodium chicken broth
3 tablespoons (42 g) unsalted butter, melted
1 tablespoon (15 ml) olive oil
1 teaspoon (1 g) fresh sage, chopped
1 teaspoon (6 g) kosher salt
0.5 teaspoon (1 g) black pepper

Cooking instructions

Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment. Cut the potatoes into 1-inch (2.5 cm) pieces. Toss them with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then spread them on one side of the pan. Keep the raw turkey on its packaging or a separate plate until ready to place it on the pan. (about 5 min) — 425°F (220°C)
Roast the potatoes for 15 minutes. Meanwhile, trim the green beans and toss them with 1 tablespoon melted butter, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Mix the stuffing mix with the broth, remaining 2 tablespoons melted butter, and sage; let it stand for 5 minutes, then form it into a compact mound in a small piece of foil or a foil boat. (about 15 min) — 425°F (220°C)
Remove the pan from the oven. Add the turkey tenderloin to the open center area, away from the potatoes. Place the foil boat of stuffing beside it. Arrange the green beans in a separate foil-lined section, leaving space between the raw turkey and all other food. Roast for 20 minutes. (about 20 min) — 425°F (220°C)
Check the turkey in its thickest part with an instant-read thermometer; it must reach 165°F (74°C). If needed, continue roasting in 5-minute increments. The potatoes should be fork-tender, the green beans tender-crisp, and the stuffing hot throughout. If any side finishes early, transfer it to a clean serving dish and cover loosely with foil. (about 5 min) — 165°F (74°C) turkey
Transfer the turkey to a clean cutting board and rest for 5 minutes before slicing. Do not return cooked food to the plate or utensils that held the raw turkey. Serve the sliced turkey with the potatoes, green beans, and stuffing. (about 5 min) — 165°F (74°C) turkey