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)

Turkey

• 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

Sweet Potatoes

• 2 medium sweet potatoes
• 2 tablespoons unsalted butter, room temp
• 4 teaspoons brown sugar
• Cinnamon, to taste
• Mini marshmallows, to your liking

Hasselback Potatoes

• 2 gold potatoes
• 2 tablespoons butter, melted
• Salt and pepper, to taste
• Grated parmesan cheese, to taste

Green Beans

• 12 ounces green beans, trimmed
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves minced
• Salt and pepper to taste

Directions:

• 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.

Green Beans

• In a small bowl, toss green beans with olive oil and minced garlic 
• Season with salt and pepper
• Set aside

Baking Instructions

• 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.