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White platter full of turkey, stuffing, green beans and sweet potatoes

Thanksgiving Dinner for Two Recipe


  • Author: Leslie Kiszka
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes (minimum)
  • Total Time: 2 hours
  • Yield: 2 servings (plus leftovers) 1x

Description

This post will outline how to make a small batch Thanksgiving dinner for two people – almost everything is made on one sheet pan, ready in less than 2 hours and you’ll still have some delicious leftovers! I’m even including a timeline infographic for when to make what and how much can be prepared ahead of time.


Scale

Ingredients

For the sweet potatoes

  • 2 small to medium sweet potatoes
  • olive oil
  • salt and pepper, to taste
  • Butter, brown sugar, honey, cinnamon, or mini marshmallows for topping (optional)

For the stuffing

  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 cup onion, diced (about 1 small onion)
  • 1 cup diced celery
  • 8 ounces chicken broth
  • 6 ounces of cubed stuffing mix (half of a 12 ounce package)
  • 1 cub cornbread, cubed (optional, but encouraged)
  • 1 Tablespoon sage leaves, chopped
  • ½ cup chopped fresh parsley
  • salt and pepper, to taste

For the turkey

  • 1 (2-pound) boneless, skin-on turkey breast
  • Salt and pepper
  • 2 tablespoons unsalted butter, melted
  • 2 garlic cloves, minced
  • 1 teaspoon minced sage
  • 1 teaspoon minced thyme leaves
  • salt and pepper

For the green beans

  • 6 ounces green beans
  • 1 clove garlic, thinly sliced
  • olive oil
  • salt and pepper
  • sliced or slivered almonds, for topping

Instructions

Preparation

  • Preheat oven to 400°F (204°C).
  • Line a large high-sided sheet pan with aluminum foil, making sure to cover the bottom and sides, folding the ends of the foil over the edges of the pan.

For the sweet potatoes

  1. Rinse and scrub the outside of your sweet potatoes and pat dry. 
  2. Slice each sweet potato in half width-wise. 
  3. Rub them all over with just enough olive oil to coat, and sprinkle with kosher salt.
  4. Place your four potato halves, cut side up, on one end of your foil-lined baking sheet.

For the stuffing

  1. In a medium saucepan, heat butter over medium high heat until melted.
  2. Add garlic, onion, and celery and stir frequently until tender.
  3. Add chicken broth, give it a stir, and bring to a boil.
  4. Remove from heat and add stuffing mix, cornbread (if including), sage, and parsley, and stir to coat and combine. Add salt and pepper as you see fit.
  5. Transfer to baking sheet on the opposite side of the baking sheet from the potatoes, leaving a well in the center for the turkey. Leave a gap between the potatoes and cornbread for the green beans.

For the turkey

  1. Pat turkey breast dry and season all over with salt and pepper.
  2. In a small bowl, stir to combine butter, garlic, sage, and thyme.
  3. Using a pastry brush or your hands, rub the turkey all over with the butter mixture.
  4. Place the seasoned turkey breast in the center of the stuffing, directly onto the foil (not on top of the stuffing).

Time to roast: Part I

  1. Place the prepared baking sheet containing the sweet potatoes, stuffing and turkey in the oven on the middle rack and let it roast at 400°F for 40 minutes.

Prep the green beans

  1. In a small bowl, toss green beans with a drizzle of oil, sliced garlic, salt and pepper.

Time to roast: Part II

  1. After everything else has roasted for about 40 minutes, carefully remove the pan from the oven and add the green beans to the center of the pan.
  2. Put back in the oven to roast for another 15-20 minutes, or until the sweet potatoes and green beans are tender, and the stuffing is golden brown.
  3. The most critical part of all of this, of course, is that the turkey is cooked to 165°F (you can remove it from the oven at 160°F it will come up to 165°F while it rests). If your turkey is not yet to temperature when the rest of the sides are ready, transfer the turkey breast to a separate baking sheet and place it back in the oven until it’s cooked to the proper temperature.
    • Cover the other baking sheet with prepared items with aluminum foil and set in a warm place while you wait for the turkey to be done.
    • Alternatively, if the turkey isn’t going to be much longer, you can instead use pieces of aluminum foil to cover everything except the turkey to prevent them from browning too much while the turkey finishes.
  4. Once the turkey is cooked to 165°F, transfer to a cutting board that has a well around the edges to catch the juices to let it rest for at least 15 minutes. Slice as desired.

Serve!

  1. If you want a formal presentation, transfer everything to a large platter and each of you can serve yourselves at the table.
  2. If you want the quickest route to eating, portion what you’d like between two plates and dig in!

Notes

Read the whole post carefully, as there is too much helpful information than what can fit into this box! 

  • Category: Dinner
  • Method: Roast
  • Cuisine: American

Keywords: thanksgiving dinner for two, small batch thanksgiving dinner

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