BETH’S QUARANTINE THANKSGIVING MENU (Sheet Pan Turkey Dinner)

BETH'S QUARANTINE THANKSGIVING MENU (Sheet Pan Turkey Dinner)

Welcome Back to my Quarantine Thanksgiving Menu Series! A Thanksgiving Menu that focuses on small quantities, basic ingredients, and easy preparation! This week I’m going to show you how to make a super easy Thanksgiving Dinner on a Sheet Pan, with optional "Stuffing Muffins". Everything fits in the oven at the same time and can be scaled down to a menu for 1 person up to 6 people.
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SHEET PAN TURKEY DINNER
Serves 6
*PRINT RECIPE HERE* https://entertainingwithbeth.com/simple-thanksgiving-menu-for-6/

INGREDIENTS:
6 lb Turkey Breast with Ribs
3 Tbsp (45 ml) melted butter
1/2 Tsp (2.5ml) salt
2 cloves garlic, minced

FOR POTATOES:
6 Dutch Baby Potatoes
1 Tbsp (15 ml) Olive Oil
salt and pepper to taste
1 Tbsp (15 ml) butter, melted
1 garlic minced
1/2 tsp (2.5ml) fresh sage

FOR CARROTS:
2-3 Bunches of Rainbow Carrots (factor 5-6 carrots per person) peeled and tops sliced off. If carrots are thicker than a nickel, slice in half, the size of a dime, leave them whole.
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) maple syrup
salt and pepper to taste
1 Tsp (5ml) fresh thyme

CRANBERRY SAUCE
1 (14-ounce can) whole cranberry sauce (Ocean Spray Brand)
3-4 orange peels
1 tsp (5 ml) ginger, grated
1/8 tsp (large pinch) ground cloves
pinch of salt

STUFFING MUFFINS
5 cups (755g) sourdough bread cubes, dried out in a 350F (175C) oven for 10 mins
2 Tbsp (30 ml) butter
1/2 cup (75g) diced white onion
1/2 cup (75g) diced celery
1/2 cup (75g) diced carrots
1 Tbsp (15 ml) fresh sage, chopped
1 Tbsp (15 ml) fresh Thyme, chopped
2 Tbsp (30 ml) Dry white wine (Chardonnay or Sauvignon Blanc)
2 eggs
2 cups (480ml) of Chicken Broth
2 Tbsp (30 ml) dried cranberries
2 Tbsp (30 ml) chopped pecans
2 Tbsp (30 ml) diced apples
Olive oil spray and baking spray

METHOD:

Prepare the cranberry sauce a day ahead, by mixing all the ingredients and storing in a bowl, covered in the refrigerator. The flavors will be better if made a day ahead!

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Preheat oven to 375F (190C)

Place the turkey on a sheet pan, positioned in the center of the pan. Mix together the rosemary butter and spoon it under the Turkey Skin.

For the potatoes, carefully slice small slits in the potatoes all the way across it, without cutting all the way through. Slits should be about 1/8" (3 mm) apart. Rub with olive oil and season with salt and pepper to taste. Place the potatoes on the pan, on one side of Turkey.

In a large bowl add the olive oil and maple syrup, salt, pepper, and thyme. And mix to combine, add the carrots and toss. Place the carrots on the other side of the Turkey.

Roast for approximately 1 hour and 30 minutes or until the turkey reaches an internal temperature at the thickest point of the meat of 162F. Allow the turkey to rest on a carving board, covered with foil for 15 minutes it will then come up to 165F. The best temperature for Turkey.

Prepare the stuffing cups. (the day before you can bake the bread cubes at 350F for 10 mins to dry out) then in a large bowl whisk together the eggs and the broth, add the cubes and toss to coat. Then sautee the onion, celery and carrots in a skillet until tender. Season with salt and pepper, add the herbs, and wine and reduce slightly, allow to cool. Add the veggies to the bread mixture, along with the cranberries, pecans, and apples.

Spoon stuffing into a Jumbo muffin tin sprayed with baking spray. Then top each cup with a spray of olive oil. Bake along with the Turkey during the last 40 minutes of roasting time.

While Turkey is resting place the veggies back in the oven, with the stuffing to keep warm, consider reducing the oven to 200F (100C) if needed so they don’t overcook.

Carve the bird and serve with the sides! Spoon the pan juices over the top of the Turkey. HAPPY THANKSGIVING!!

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