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Not traveling for a family feast this Thanksgiving? Don't plan on take-out just yet. Even if you're only serving a few guests, you can enjoy the traditional holiday meal with this convenient, scaled down sheet pan adaptation of Thanksgiving dinner. If you're only serving two, all the better—you'll have enough for traditional Thanksgiving leftovers (a.k.a. the best part). 

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 20 mins
Serves 2 (serving size: 3/4 lb. turkey, 1/2 sweet potato, 1/2 cup beans, 1 cup stuffing, 1/2 cup gravy)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Stir together sage, rosemary, and 1/4 cup of the butter in a small bowl. Reserve 1 tablespoon of the mixture for the gravy. Spread remaining butter mixture under skin and over skin of turkey breast. Sprinkle breast with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Place turkey breast on a baking sheet lined with aluminum foil. Use a fork to poke holes in the sweet potato, and place on baking sheet with turkey. Bake in preheated oven 15 minutes, then reduce temperature to 350°F. Continue to cook for 30 minutes.

  • Meanwhile, stir together stuffing mix, 1 1/2 cups of the turkey stock, and remaining 1/4 cup butter in a bowl. Make a pouch with aluminum foil. Transfer stuffing mixture to pouch, and seal. Add pouch to baking sheet with turkey and sweet potato, and cook until a thermometer inserted in thickest portion of turkey reaches 160°F and potato is tender, about 10 more minutes. Remove from oven. Transfer turkey and potato to a plate, and cover loosely with aluminum foil. 

  • Increase temperature to 400°F. Leave stuffing mixture on baking sheet; add green beans to turkey drippings. Sprinkle beans with 1/4 teaspoon of the salt and remaining 1/4 teaspoon pepper. Return to oven, and bake at 400°F until beans are tender, about 10 minutes. 

  • Heat reserved 1 tablespoon butter mixture in a small saucepan over medium-high until melted and fragrant, about 1 minute. Whisk in flour, and cook, whisking often, until mixture has a nutty fragrance, about 1 minute. Whisk in remaining 1 cup turkey stock; cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in remaining 1/4 teaspoon salt. Remove from heat, and cover to keep warm.

  • To serve, slice turkey, and drizzle with gravy. Remove stuffing from pouch, and fluff with a spoon. Sprinkle green beans with fried onions. Cut sweet potato in half, and top with butter, maple syrup, and pecans. Serve with cranberry sauce.