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