Sheet Pan Thanksgiving with Chef Jill Aker-Ray

Chef Jill Aker-Ray was in the studio with a way to simplify your Thanksgiving meal but still eat all of your favorite holiday foods! For more information you can visit

Sheet Pan Thanksgiving
Yield: 4 servings
Prep Time: 30 minutes, plus resting time
Cook Time: 50 minutes
For the Stuffing:
1 pound (1 loaf) sourdough bread, cut into 1-inch cubes
1 cup chicken stock
½ cup heavy cream
¼ cup slivered almonds
2 tablespoons minced parsley
1 tablespoon minced sage
1 tablespoon kosher salt
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
2 eggs, lightly beaten
2 garlic cloves, minced
1 small carrot, finely chopped
1 celery stalk, finely chopped
½ yellow onion, finely chopped
½ Granny Smith apple, cored and finely chopped
( or use prepared bagged stuffing and add herbs and
vegetables and broth)

For the Turkey:

4 tablespoon unsalted butter , melted
1 teaspoon minced sage
1 teaspoon minced thyme leaves
2 garlic cloves, minced
One 2-pound turkey breast, skin on
Kosher salt and freshly ground black pepper, to taste
For the Sweet Potatoes:
1 pound (2 medium) sweet potatoes, peeled and thinly
sliced on a mandoline
4 tablespoons brown butter
2 tablespoons dark brown sugar
1 teaspoon minced sage
Kosher salt and freshly ground black pepper, to taste
For the Green Beans:
12 ounces green beans, trimmed
2 tablespoons olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
Small container of French fried onions (optional)
1. Prepare the stuffing: Preheat the oven to 375° and line
a baking sheet with foil. In a large bowl, mix all of the
stuffing ingredients until well incorporated. Let soak for 15
minutes, then spread in an even layer over the left half of
the baking sheet, making a well in the center for the

2. Meanwhile, prepare the turkey: In a small bowl, mix
together the melted butter with the sage, thyme and
minced garlic. Season the turkey breast well with salt and
pepper, then place in the center of the stuffing. Rub the
turkey with the butter mixture.
3. Prepare the sweet potatoes: In a medium bowl, toss all
of the sweet potato ingredients together to coat. Spread
the sweet potatoes over the top half of the empty right side
of the baking sheet. The slices will overlap like a gratin.
Roast in the oven for 30 minutes.
4. Meanwhile, prepare the green beans: In a medium
bowl, toss together all the green beans ingredients. After
30 minutes, add the green beans to the remaining quarter
of the baking sheet, spreading in an even layer to fill the
space. Continue to cook until the green beans are tender
and the turkey reads 155° on an instant-read thermometer
when inserted, another 20 to 30 minutes.
5. Remove the tray from the oven and tent with foil, then
let rest for 15 minutes . Carve the turkey and serve.

**Add good quality store bought gravy and cranberry
sauce, as well as a delicious pumpkin pie from your
favorite local baker and Thanksgiving is complete!

In this all-in-one recipe, you get all the traditional flavors of Thanksgiving Dinner without the need for a lot of ingredients or equipment and makes cleanup a breeze! Perfect for snowbirds and vacationers alike.

The turkey breast roasts over a sourdough stuffing right next to sweet potatoes and greens beans.

It’s the perfect holiday meal to feed four people, plus it cooks in under an hour—and the cleanup couldn’t be easier. ( or a perfect two person meal with the coveted Thanksgiving leftovers).

The only thing that’s left is to ask someone to bring the cranberry sauce and pumpkin pie. Make sure your turkey breast is two pounds so that it will finish cooking at the same time as the green beans and sweet potatoes; any smaller and the turkey will be overcooked. Feel free to prepare everything in advance, so when dinner rolls around you can pop everything onto the sheet tray, throw
it into the oven and grab yourself a cocktail!