Sheet Pan Thanksgiving Dinner

There’s something so comforting about Thanksgiving — the aroma of roasted turkey, herbs, and buttery veggies filling the kitchen. But what if you could capture all that cozy holiday magic without spending hours in the kitchen?

This Sheet Pan Thanksgiving Dinner brings all your favorite flavors — tender turkey, crispy roasted vegetables, and savory stuffing — together on a single pan. It’s the perfect solution for small gatherings, weeknight cravings, or anyone who loves Thanksgiving flavor without the fuss.

Recipe Info

Ingredients You’ll Need

For the Turkey & Seasoning

• 4 turkey cutlets or small boneless turkey breasts (about 1½ lbs total)
• 2 tbsp olive oil
• 1 tbsp melted butter
• 1 tsp garlic powder
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary (or ½ tsp dried)
• Salt and black pepper, to taste

For the Vegetables

• 2 cups baby potatoes, halved
• 1 cup Brussels sprouts, halved
• 1 cup baby carrots
• ½ red onion, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Stuffing

• 2 cups cubed bread (day-old preferred)
• 1 tbsp butter
• ½ cup chicken or turkey broth
• ¼ cup chopped celery
• ¼ cup chopped onion
• ½ tsp dried sage
• ½ tsp thyme

Optional Garnish

• Fresh parsley
• A drizzle of cranberry sauce or gravy for serving

Step-By-Step Instructions

1. Preheat the Oven:
   Heat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2. Prepare the Turkey:
   In a small bowl, whisk olive oil, melted butter, garlic powder, thyme, rosemary, salt, and pepper.
   Brush the mixture evenly over the turkey cutlets and set them aside.
3. Season the Vegetables:
   Toss the potatoes, Brussels sprouts, carrots, and red onion in olive oil, salt, and pepper. Spread them out on one half of the sheet pan.
4. Make the Mini Stuffing:
   Melt butter in a skillet over medium heat. Add celery and onion, cooking for 3–4 minutes until soft.
   Stir in the bread cubes, broth, sage, and thyme. Mix gently until moistened.
   Spoon the stuffing mixture into a small section of the pan (use foil to form a “pocket” if needed).
5. Arrange & Roast:
   Place the seasoned turkey cutlets on the other side of the pan.
   Roast everything together for 40–50 minutes, flipping the veggies halfway through, until the turkey is golden and cooked through (165°F / 74°C internal temperature).
6. Rest & Serve:
   Let the turkey rest for 5 minutes before serving. Sprinkle with fresh parsley and serve with cranberry sauce or gravy.

Helpful Notes & Tips

• Don’t overcrowd the pan: Leave space between ingredients for better browning.
• Use foil dividers: Keeps the stuffing crisp and prevents sogginess.
• Make ahead: Prep the vegetables and seasoning mix up to 24 hours in advance.
• Storage: Refrigerate leftovers in airtight containers for up to 3 days. Reheat at 350°F until warmed through.

Recipe Variations

• Chicken Instead of Turkey: Substitute boneless, skinless chicken breasts for an everyday version.
• Vegetarian Twist: Swap the turkey for roasted tofu or hearty portobello mushrooms and use veggie broth in the stuffing.
• Lighter Option: Use olive oil instead of butter and whole-grain bread for a healthier spin.

Serving Suggestions

Serve your Sheet Pan Thanksgiving Dinner with:

• Warm cranberry sauce or classic turkey gravy
• A side of buttery dinner rolls or cornbread
• A simple green salad or roasted butternut squash soup for a cozy pairing

And of course, don’t forget a slice of pumpkin pie to finish the meal!

Conclusion

This Sheet Pan Thanksgiving Dinner is proof that holiday flavor doesn’t have to mean all-day cooking. It’s simple, colorful, and packed with comforting tastes — a perfect small-batch feast for any night you’re craving a little Thanksgiving magic.

So grab your sheet pan, turn on the oven, and fill your home with the cozy scent of roasted herbs and love.