Five Thanksgiving Sides In One Sheet Pan Recipes

Steps:

• Line a rimmed baking sheet with heavy-duty foil and coat with cooking spray.
• Make the turkey and squash: Toss the acorn squash, 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a large bowl; arrange the squash on one-third of the baking sheet. In the same bowl, combine the parsley, rosemary, poultry seasoning, garlic and 1/2 teaspoon each salt and pepper. Add the turkey and the remaining 1 tablespoon olive oil and toss to coat; arrange the drumsticks on top of the squash.
• Make the brussels sprouts: In the same large bowl, toss the brussels sprouts, lemon zest, thyme, olive oil and 1/2 teaspoon each salt and pepper. Add to the baking sheet. Wipe the bowl clean.
• Make the sweet potatoes: Rub the cut sides of the sweet potato with the olive oil and season with salt and pepper. Arrange cut-side up on the baking sheet. Combine the butter, brown sugar, cinnamon and 1/2 teaspoon each salt and pepper in a small bowl; set aside for topping.
• Make the stuffing: Whisk the broth and egg in the large bowl. Stir in the remaining stuffing ingredients; season with 1 teaspoon salt and a few grinds of pepper. Arrange on the baking sheet. Preheat the oven to 425˚ F.
• Make the cranberry sauce: Combine the cranberries and sugar with 2 tablespoons water on a 12-by-18-inch sheet of heavy-duty foil. Fold into a tightly sealed packet and place on the baking sheet.
• Place the baking sheet in the oven and roast until the vegetables are tender and a thermometer inserted into the turkey registers 165˚ F, 50 minutes to 1 hour (tent the vegetables with foil if they get too dark). Remove from the oven and mash the sweet potato flesh a bit; top with the spiced butter and pecans. Sprinkle the turkey and squash with parsley.

Steps:

• Marinate the turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then rub with garlic and thyme leaves. Place turkey on a plate or in a container, cover and refrigerate for at least 1 hour or up to 24.
• Place a rack in the top third of your oven and another rack in the bottom third. Depending on your pace, you might want to have two timers at the ready.
• As the turkey marinates, start the sweet potatoes: Heat oven to 400 degrees. Wrap potatoes individually in two or three layers of foil so they don't leak, and place them on a rimmed baking sheet. Bake on the top rack until very soft when you squeeze them (use oven mitts), 45 minutes to 1 hour. Let potatoes cool in the foil and reserve the sheet pan for the turkey.
• While the sweet potatoes bake, make the cranberry sauce: In a medium pot, combine sugar, orange juice, 1/4 cup water and cinnamon stick or star anise. Bring to a simmer and add cranberries. Cook until the cranberries burst and the sauce starts to thicken, 12 to 18 minutes. It will be thin, but will thicken as it chills. Transfer to a serving dish and let cool at room temperature, then refrigerate until serving. Remove cinnamon stick or star anise before serving.
• Clean out the pot and make the gravy: Melt 1/4 cup butter over medium heat, then add the onion and cook, stirring, until pale golden brown, 5 to 8 minutes. Add the flour and cook until the flour turns golden brown, 1 to 2 minutes. Whisk in the wine and cook until it mostly evaporates, another 30 seconds to 1 minute. Whisk in 2 cups stock, letting it simmer until thick, 4 to 6 minutes. If the gravy gets too thick, add more stock as needed. Season with salt to taste. Transfer gravy to an insulated container, like a lidded coffee cup or Thermos, to keep warm.
• Make the stuffing in the same pot: Melt 3 tablespoons butter over medium heat. Stir in onion, celery and 1/2 teaspoon salt. Cook until soft and just starting to brown, about 15 minutes. Stir in thyme and sage and cook 1 minute. Remove from heat and stir in bread and 1/4 teaspoon pepper.
• In a medium bowl, whisk together 3/4 cup broth, egg, parsley and 1/4 teaspoon salt. Fold gently into bread mixture, letting the bread absorb the liquid. If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup. Dot the surface of the stuffing with a few thin pieces of butter. Cover pot with a lid (or foil) and bake the stuffing on the bottom oven rack until lightly springy, about 20 minutes. Uncover and continue to bake until golden brown, another 15 to 20 minutes. Transfer stuffing to the top of your stove, off the heat, and re-cover to keep it warm until the turkey is ready. Wash the bowl and set aside for the sprouts.
• While the stuffing bakes, roast the turkey: Brush or spread the mustard all over the turkey, then brush with the mayonnaise. Wrap the turkey in bacon and place on a rimmed baking sheet pan. Roast turkey on the top oven rack for 20 minutes.
• Put the brussels sprouts in the medium bowl and toss with enough olive oil to coat, coriander and a pinch of salt. Add the brussels sprouts to the sheet pan with the turkey. Continue to roast until the sprouts are golden and tender, and a thermometer inserted in the thickest part of the turkey registers 145 degrees, 20 to 30 minutes longer (for a total roasting time of 40 to 50 minutes). If the turkey is done before the sprouts, use tongs to transfer it to a cutting board and lightly tent with foil. Leave the sprouts in the oven until done. (If the bacon isn't as brown and crisp as you like, broil the bacon-clad turkey - but not the sprouts - for 1 to 3 minutes.) Allow meat to rest 10 minutes before slicing.
• Finish sweet potatoes: Cut a long slit in the top of the sweet potatoes, leaving them in the foil. Push their ends toward each other so that the middle opens up. Use a fork to mash their centers. Then mash 1/2 tablespoon butter, 1 teaspoon molasses and some grated nutmeg and salt into each potato. Divide the marshmallows among potatoes and place on the sheet pan after the turkey is done. (The potatoes can share the pan with the brussels sprouts if they need more time.) Bake for about 5 minutes while the turkey rests. Serve.