The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Whether you’re craving the flavors of a traditional turkey dinner any day of the week, or just feeding a few on Thanksgiving, this sheet pan turkey dinner is just the solution. Tender turkey breast, flavorful dressing, classic sweet potatoes and Brussels sprouts roast together on one pan for the easiest cleanup ever. It all comes together with about 30 minutes of hands-on time and an hour in the oven.
Averaging about 2 pounds, Heinen’s split turkey breasts are perfect for this recipe. They’re bone-in and skin-on, which keeps the turkey breast moist and flavorful.
- Cook time:
- Prep time:
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For the Dressing
- ¾ of Heinen’s 12 oz. sourdough bread loaf
- 3 Tbsp. unsalted butter
- ½ large onion, finely chopped
- 2 celery stalks, finely chopped
- Salt and pepper
- 1 Tbsp. Spice Islands poultry seasoning
- 1 ½ - 2 cups Heinen's low sodium chicken stock
- 1 Heinen's cage-free egg, beaten
For the Turkey
- 1 ½ Tbsp. unsalted butter, softened
- 1 tsp. Spice Islands poultry seasoning
- 2 lbs. Plainville Farms turkey breast half (bone-in, skin on)
- 1 Tbsp. olive oil
- Salt and pepper
For the Sweet Potatoes and Brussels Sprouts
- 1 ½ lbs. sweet potatoes, peeled and cubed
- ¾ lb. Brussels sprouts, trimmed and halved
- 2 ½ Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1 tsp. dried thyme leaves
- Salt and pepper
- Preheat oven to 375˚F.
- Remove the turkey breast from the fridge 30 minutes before cooking.
- To prepare the dressing, cut or tear the bread into small pieces. For softer dressing, remove the crust.
- Spread the bread pieces in an even layer on a 12×17 sheet pan. Bake for 10 minutes, then transfer to a large bowl.
- In a nonstick skillet, melt the butter over medium heat. Add the onion and celery and sauté until the onions are soft, about 10 minutes.
- Season with salt and pepper, then transfer to the bowl with the toasted bread.
- Add the poultry seasoning and toss well. Add the chicken broth and toss until it absorbs. The bread should be well soaked. Add more broth if needed. Season with salt and pepper to taste, then stir in the egg.
- Spray the sheet pan with nonstick cooking spray. Transfer the dressing mixture to cover half of the sheet pan.
- To prepare the turkey, mash together the softened butter and poultry seasoning. Using your hands, rub the butter mixture underneath the turkey skin.
- Drizzle the top of the turkey breast with olive oil and season liberally with salt and pepper. Set the turkey breast on top of the stuffing and bake for 30 minutes.
- In a bowl, toss together the cubed sweet potatoes, Brussels sprouts, olive oil, maple syrup and thyme. Season to taste with salt and pepper.
- After the turkey and dressing have roasted for 30 minutes, remove the pan from the oven and add the sweet potatoes and Brussels sprouts to the other half of the pan.
- Return pan to oven and continue to roast for 30-45 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey breast registers 165˚F and the vegetables are tender.
- Allow the turkey to rest for 5-10 minutes before slicing.
- Cut away the breastbone first, then slice crosswise across the turkey breast.
Note: Oven temperatures and cook times can vary. If you find the turkey is done before the vegetables, transfer the turkey to a clean plate and cover with foil. Leave the dressing on the pan and cover with foil. Return the pan to oven and continue to cook until the vegetables are tender.