Sheet Pan Thanksgiving
Yield: 4 servings
Prep Time: 30 minutes, plus resting time
Cook Time: 50 minutes
INGREDIENTS
For the Stuffing:
1 pound (1 loaf) sourdough bread, cut into 1-inch cubes
1 cup chicken stock
½ cup heavy cream
¼ cup slivered almonds
2 tablespoons minced parsley
1 tablespoon minced sage
1 tablespoon kosher salt
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
2 eggs, lightly beaten
2 garlic cloves, minced
1 small carrot, finely chopped
1 celery stalk, finely chopped
½ yellow onion, finely chopped
½ Granny Smith apple, cored and finely chopped
( or use prepared bagged stuffing and add herbs and vegetables and broth)
For the Turkey:
4 tablespoon unsalted butter, melted
1 teaspoon minced sage
1 teaspoon minced thyme leaves
2 garlic cloves, minced
One 2-pound turkey breast, skin on
Kosher salt and freshly ground black pepper, to taste
For the Sweet Potatoes:
1 pound (2 medium) sweet potatoes, peeled and thinly sliced on a mandoline
4 tablespoons brown butter
2 tablespoons dark brown sugar
1 teaspoon minced sage
Kosher salt and freshly ground black pepper, to taste
For the Green Beans:
12 ounces green beans, trimmed
2 tablespoons olive oil