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–+ servings

Small Thanksgiving Dinner for Two

Forget the all-day kitchen marathon—this one-pan Thanksgiving feast delivers turkey, stuffing, sweet potatoes, and green beans in under two hours. Juicy, cozy, and low-stress—you’ll even have leftovers to brag about.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course dinner, Main Course
Servings 2

EQUIPMENT (PAID LINKS)

  • Large sheet pan (18 x 13 x 2 inches, or close)
  • Aluminum foil
  • Medium saucepan
  • Small mixing bowl
  • Cutting board
  • Chef’s knife
  • Pastry brush (optional)
  • Meat thermometer

Ingredients
  

  • 2 small to medium sweet potatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ¼ cup unsalted butter ½ stick
  • 2 garlic cloves minced (for stuffing)
  • 1 small onion diced (about 1 cup)
  • 1 cup diced celery
  • 1 cup chicken broth 8 ounces
  • 6 ounces cubed stuffing mix about half a 12-ounce package
  • 1 cup cubed cornbread optional
  • 1 tablespoon chopped fresh sage
  • ½ cup chopped fresh parsley
  • 1 boneless skin-on turkey breast (about 2 pounds)
  • 2 tablespoons unsalted butter melted (for turkey)
  • 2 garlic cloves minced (for turkey)
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 6 ounces green beans about 2 cups
  • 1 garlic clove thinly sliced (for green beans)
  • 2 tablespoons slivered almonds for topping

Instructions

  • Prep the Oven: Preheat oven to 400°F. Line a large sheet pan with aluminum foil, covering bottom and sides.
  • Start the Sweet Potatoes: Scrub sweet potatoes, pat dry, and cut each in half widthwise. Rub with olive oil, sprinkle with salt, and place cut-side up on one side of the pan.
    2 small to medium sweet potatoes, 1 tablespoon olive oil
  • Make the Stuffing: Melt ¼ cup butter in a medium saucepan over medium heat. Add garlic, onion, and celery; cook until softened. Stir in chicken broth and bring to a boil. Remove from heat and stir in stuffing mix, cornbread (if using), sage, parsley, and salt and pepper. Spread stuffing on the opposite side of the sheet pan, leaving a space in the middle for the turkey.
    ¼ cup unsalted butter, 2 garlic cloves, 1 small onion, 1 cup diced celery, 1 cup chicken broth, 6 ounces cubed stuffing mix, 1 cup cubed cornbread, 1 tablespoon chopped fresh sage, ½ cup chopped fresh parsley
  • Season the Turkey: Pat turkey breast dry and season with salt and pepper. In a small bowl, mix melted butter, garlic, sage, and thyme. Rub all over the turkey breast. Place turkey in the center of the stuffing, directly on the foil (not on top of stuffing).
    Salt and pepper to taste, 1 boneless, 2 tablespoons unsalted butter, 2 garlic cloves, 1 teaspoon chopped fresh sage, 1 teaspoon chopped fresh thyme
  • Roast Round One: Place sheet pan in oven and roast for 40 minutes.
  • Prep the Green Beans: Toss green beans in a bowl with olive oil, sliced garlic, salt, and pepper.
    6 ounces green beans, 1 garlic clove
  • Roast Round Two: After 40 minutes, add green beans to the center of the sheet pan. Roast for another 15–20 minutes, until potatoes and beans are tender and stuffing is golden brown.
  • Check the Turkey: Make sure the turkey reaches an internal temperature of 165°F (it can be removed at 160°F and rest up to 165°F). If not done, move turkey to another pan and keep roasting while covering the sides with foil to stay warm.
  • Rest and Slice: Transfer turkey to a cutting board and let rest for 15 minutes, loosely covered with foil. Slice as desired.
  • Serve the Feast: Arrange everything on a platter for a formal look, or plate it directly. Sprinkle green beans with slivered almonds before serving.
    2 tablespoons slivered almonds