Login
Home
About Us
Health Professionals
Make a Gift
Emergency
Wellness
Gobble It Up: A Complete Thanksgiving Meal — in a Sheet Pan

Gobble It Up: A Complete Thanksgiving Meal — in a Sheet Pan

Try this time-saving twist on Turkey Day

2-3 servings (serves 2-3 people)

Let’s face it, Thanksgiving is going to look different this year. Whether you are a turkey novice who will be cooking Thanksgiving for the very first time or a Thanksgiving pro who will be cooking for two rather than the typical twenty, this step-by step-plan for an easy-to-make meal will satisfy all of your Thanksgiving cravings.

Lean turkey tenderloin is naturally tender and stays moist and flavorful when roasted. Sheet pan stuffing offers the best of both worlds — crunchy bits around the edges and a center that absorbs plenty of extra flavor from the turkey. Served with bronzed Brussels sprouts and a decadent sweet potato, this is a truly special meal. The best part of cooking a sheet pan Thanksgiving? No timing issues! Everything will come out of the oven at the same time.

Feel free to add some of your own personal flair. And, if you are just starting out and wonder how your grandmother or auntie seasons her stuffing, give her a call. She would love to hear from you.

Tips for keeping Thanksgiving dishes healthier
  • Compare brands and choose the stuffing mix that is lowest in sodium.
  • Use whole wheat bread to make stuffing to increase fiber.
  • Use no-salt-added stock to further reduce sodium.
  • Use extra herbs or sautéed ingredients like apples, fennel or mushrooms in stuffing to add flavor rather than salt or fats.
  • Cook an extra lean turkey tenderloin to reduce fat.
  • Use a nonstick pan to reduce the amount of oil needed.
Serving Size
As is, this recipe will feed two to three people. If you are feeding a larger crowd the recipe can be doubled to feed four to five people. In step 2, the Brussels sprouts can be spread out over the entire right side of the pan during the first 20 minutes of cooking. Create a space at the top before adding the sweet potatoes in step 4

Calories167Total Fat4 g
Saturated Fat2 gMonounsaturated Fat1 g
Polyunsaturated Fat0 gTrans Fat0 g
Cholesterol10 mgSodium492 mg
Potassium170 mgTotal Carbohydrate27 g
Dietary Fiber3 gSugars4 g
Protein5 g  

Calories58Total Fat2 g
Saturated Fat0 gMonounsaturated Fat1 g
Polyunsaturated Fat0 gTrans Fat0 g
Cholesterol0 mgSodium26 mg
Potassium399 mgTotal Carbohydrate9 g
Dietary Fiber4 gSugars2 g
Protein4 g  

Calories119Total Fat4 g
Saturated Fat0 gMonounsaturated Fat2 g
Polyunsaturated Fat0 gTrans Fat0 g
Cholesterol55 mgSodium340 mg
Potassium7 mgTotal Carbohydrate0 g
Dietary Fiber0 gSugars0 g
Protein21 g  

Calories107Total Fat3 g
Saturated Fat1 gMonounsaturated Fat1 g
Polyunsaturated Fat1 gTrans Fat0 g
Cholesterol3 mgSodium42 mg
Potassium276 mgTotal Carbohydrate19 g
Dietary Fiber3 gSugars6 g
Protein1 g  

 

Tips for keeping Thanksgiving dishes healthier

  • Compare brands and choose the stuffing mix that is lowest in sodium.
  • Use whole wheat bread to make stuffing to increase fiber.
  • Use no-salt-added stock to further reduce sodium.
  • Use extra herbs or sautéed ingredients like apples, fennel or mushrooms in stuffing to add flavor rather than salt or fats.
  • Cook an extra lean turkey tenderloin to reduce fat.
  • Use a nonstick pan to reduce the amount of oil needed.

Directions

Step 1
  • Arrange oven rack in the center position and preheat oven to 400°.
  • Prepare a sheet pan with non-stick cooking spray or a very thin layer of oil.
  • Prepare the stuffing and Brussels sprouts.
Directions

1. In a large pot melt butter over medium-low heat. Add diced onion, celery and garlic and cook without browning until softened, about 8 to 10 minutes.

2. Remove from heat and add toasted bread cubes and herbs. Stir to combine.

3. Add heated stock to the pot and mix well. Set aside while you move to the next recipe, stirring occasionally to help the toasted cubes absorb all of the stock.

Stuffing Directions
Step 2
  • Place prepared Brussels sprouts in a single layer, cut side down and without touching, on the right hand corner of the prepared sheet pan.
  • Add stuffing to the left side of the sheet pan, spreading out into a single layer.
  • Prepare the turkey tenderloin.
Directions

1. Trim the brown ends of the Brussels sprouts and remove any yellow or loose leaves. Cut Brussels sprouts in half through the stem end.

2. Add Brussels sprouts to a bowl and toss with 1 teaspoon olive oil and pepper and salt to taste.

Step 3
  • Place turkey tenderloin on top of prepared stuffing.
  • Spread the prepared herb mixture over the top of the tenderloin.
  • Bake in a 400° oven for 20 minutes.
  • While the rest of the meal cooks, prepare the sweet potato.
Directions

1. Pat turkey tenderloin dry. Heat 1 teaspoon olive oil in a non-stick sauté pan over medium-high heat. Sear tenderloin on both sides until golden brown, about two minutes per side. Remove turkey from heat.

2. In a small bowl, mix together 1 teaspoon olive oil with herbs, garlic and an optional pinch of salt.

Step 4
  • After turkey, stuffing and Brussels sprouts have cooked for 20 minutes, remove the pan from the oven. Carefully place the two prepared sweet potato halves in the empty space in the top right corner.
  • Return pan to the oven and continue to cook for an additional 15 minutes or until the turkey is cooked through or registers 160° on a meat thermometer. Allow the turkey to rest for 5 to 10 minutes before carving. During this time its temperature will increase to 165°.
  • Serve as soon as the turkey is carved.
Directions

1. Clean sweet potato and pierce all over with a fork. Microwave according to your microwave’s settings until fully cooked.

2. When cool enough to safely handle, cut sweet potato in half lengthwise. Crosshatch the flesh of the potato by scoring lines across its length and width without cutting all the way through.

3. Combine melted butter, syrup, cinnamon and pecans and stir well. Spread topping over both potato halves allowing it to drip into the cuts made by crosshatching, as in the photo above.

A fresh sweet potato split in half and scored in a diamond pattern, prepped and ready to absorb butter, spices, or glaze during roasting for maximum flavor and easy serving.

Related Recipes