I love Thanksgiving! It’s probably my favorite cooking holiday. I enjoy being with my immediate and extended family while I’m preparing the dinner. It’s actually a two day process for me; baking the day before and most of the cooking action occuring on Thanksgiving Day.
This year is different because of the pandemic. I won’t see my extended family and that makes me sad. It will just be my husband and me for the day. Don’t get me wrong; I’m extremely grateful for him! I’m hoping we can do something virtual with other family, such as eating dinner together on Zoom. Now there’s an idea!
I know many of you are in the same boat as I am. Sooooo how do you go about making a small Thanksgiving dinner maybe for two? Stick with me and I’ll show you how.
Here is the menu I came up with:
Do you need a whole turkey? No way. Why not try a turkey breast? A large turkey breast is perfect for 2-4 people.
Plan for leftovers. Who are we kidding? Leftovers are a must have at Thanksgiving.
Another option is to consider pre-made foods. Hmmmm. Ummmm. No I don’t think so.
This entire menu with the exception of the Cranberry Orange Sauce and the No-Bake Pumpkin Cheesecake can be made on a sheet pan! I’m hoping this helps to ease the stress of the upcoming Thanksgiving holiday so you can enjoy your time with whoever you are with.
I have everything you need to make this dinner and be successful at it. I’ve posted my video on how to make this Thanksgiving dinner successfully along with a video for the Cranberry Orange Sauce and No-Bake Pumpkin Cheesecake. In addition, I’ve given you all the ingredients you need with instructions.
Thanksgiving Sheet Pan Dinner for 2 (4)
- 4 tablespoon unsalted butter, soften to room temp
- 1 teaspoon minced sage
- 1 teaspoon minced thyme leaves
- 2 garlic cloves, minced
- One 2-3 pound turkey breast half, skin on with ribs
- Kosher salt and freshly ground black pepper, to taste
Cornbread Apple Stuffing
- 1/1/2 cups cornbread stuffing mix (already has seasoning in it)
- 4 tablespoons melted butter, unsalted
- 1 small or half a large onion, chopped
- 1 celery stalk, chopped
- ⅓-½ cup chicken broth
- 1 apple, chopped
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter, room temp
- 4 teaspoons brown sugar
- Cinnamon, to taste
- Mini marshmallows, to your liking
- 2 gold potatoes
- 2 tablespoons butter, melted
- Salt and pepper, to taste
- Grated parmesan cheese, to taste
- 12 ounces green beans, trimmed
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- Salt and pepper to taste
- Preheat oven to 375F
- Line a baking sheet with tin foil
- Grease two ramekins
- Turkey Breast
- Combine softened butter, sage, thyme, and garlic
- Pull skin back on the turkey breast and rub the butter mixture on the turkey breast
- Pull skin back over the breast brush with olive oil and season with salt and pepper
- Arrange turkey breast on upper left side of baking sheet.
- Cornbread Apple Stuffing
- In a medium bowl combine stuffing mix, melted butter, onion, celery, chicken broth, and apple.
- Divide equally between the greased ramekins
- Cover with tin foil and place on baking sheet next to turkey
- Sweet Potatoes
- Prick sweet potatoes with a fork ( this way they won’t explode in the oven)
- Place on upper right side of baking sheet
- Combine butter brown sugar and cinnamon and set side.
- Hasselback Potatoes
- Cut potatoes into 1/8 inch slices, cutting only 3/4 through.
- Place cut side up on baking sheet next to sweet potatoes.
- Brush with butter.
- Sprinkle with salt and pepper.
- In a small bowl, toss green beans with olive oil and minced garlic
- Season with salt and pepper
- Set aside
- Put baking sheet with turkey breast, stuffing, and both potatoes** in the oven and bake for 60 minutes.
- Remove baking sheet from oven and add green beans to the baking sheet
- Bake for 15 minutes remove the tray from the oven
- Split the sweet potatoes** and fluff with a fork
- Divide butter mixture evenly between the sweet potatoes and garnish with marshmallows
- Sprinkle the hasselback potatoes** with parmesan
- Return the baking sheet to the oven for another 15 minutes
**Please note that different foods may cook at different rates. Potatoes may need to be put in the microwave for a few minutes.