Food Network Magazine - (11)November 2020

SHEET-PAN THANKSGIVING FOR TWO
ACTIVE: 45 min l TOTAL: 1 hr 35 min l SERVES: 2

FOR THE TURKEY AND SQUASH
Cooking spray
1 small acorn squash, halved, seeded
and sliced into 1-inch-thick wedges
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
¼ cup chopped fresh parsley,
plus more for topping
1 tablespoon chopped fresh rosemary
1 teaspoon poultry seasoning
1 large clove garlic, minced
2 small turkey drumsticks
(2 to 3 pounds total)

FOR THE BRUSSELS SPROUTS
½ pound brussels sprouts,
trimmed and halved
5 to 6 strips lemon zest (from 1 lemon)
7 to 8 sprigs thyme
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

FOR THE SWEET POTATOES
1 small sweet potato, halved
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter,
at room temperature
2 tablespoons packed dark brown sugar
1 teaspoon ground cinnamon
2 tablespoons chopped toasted pecans

FOR THE STUFFING
1 cup low-sodium chicken broth
1 large egg
4 teaspoons finely chopped fresh sage
3 tablespoons unsalted butter, melted
2 cups bread cubes (about 8 ounces)
1 small carrot, diced
1 stalk celery, diced
½ small onion, diced
½ Granny Smith apple, diced
Kosher salt and freshly ground pepper

FOR THE CRANBERRY SAUCE
1½ cups cranberries (fresh or frozen)
½ cup sugar

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Thanksgiving for Two

This mini holiday feast comes together

on a single sheet pan!

1. Line a rimmed baking sheet with heavy-
   duty foil and coat with cooking spray.


2. Make the turkey and squash: Toss the
   acorn squash, 1 tablespoon olive oil and
   ½ 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 ½ 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.


3. Make the brussels sprouts: In the same
   large bowl, toss the brussels sprouts,
   lemon zest, thyme, olive oil and ½ teaspoon
   each salt and pepper. Add to the baking
   sheet. Wipe the bowl clean.


4. 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

½ teaspoon each salt and pepper in a

small bowl; set aside for topping.

5. 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 ̊.


6. 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.


7. Place the baking sheet in the oven and
   roast until the vegetables are tender and
   a thermometer inserted into the turkey
   registers 165 ̊, 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.

94 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

weeknight

cooking

PHOTO: RALPH SMITH; FOOD STYLING: TAYLOR SMITH.