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!
- 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
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. - 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. - 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.
- 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 ̊. - 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 ̊, 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.