Thanksgiving Sheet Pan Dinner for Two

Ingredients:

Turkey with pumpkin

• 1 small acorn squash, halved, peeled and cut into 2cm thick wedges.
• 2 tbsp. l. olive oil
• 1/4 cup chopped fresh parsley, plus extra for sprinkling
• 1 tbsp chopped fresh rosemary
• 1 teaspoon poultry seasoning
• 1 large clove of garlic, minced
• 2 small turkey drumsticks (0.9-1.3 kg total)

Brussels sprouts

• 220g Brussels sprouts, trimmed and halved
• 5-6 strips of lemon zest (1 lemon)
• 7-8 sprigs of thyme
• 1 tbsp. l. olive oil

Sweet potato

• 1 small sweet potato, cut in half
• 1 tbsp. l. olive oil
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons dark brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped toasted pecans

Filling

• 1 cup lightly salted chicken broth
• 1 large egg
• 4 tsp finely chopped fresh sage
• 3 tablespoons unsalted butter, melted
• 2 cups bread cubes (about 220 g)
• 1 small carrot, diced
• 1 stalk of celery, diced
• Half a small onion, diced
• Half a Granny Smith apple, diced

Cranberry sauce

• 1.5 cups cranberries (fresh or frozen)
• 0.5 cups of sugar

Preparation:

1. Line a rimmed baking sheet with heavy-duty foil and spray with cooking spray.
2. Make turkey with pumpkin:
   
   In a large bowl, combine the acorn squash, 1 tablespoon olive oil, and 1/2 teaspoon each of salt and black pepper; spread the squash over one-third of the prepared baking sheet. In the same bowl, combine the parsley, rosemary, poultry seasoning, garlic, and 1/2 teaspoon each of salt and black pepper. Add the turkey and the remaining 1 tablespoon olive oil and toss to coat the drumsticks; arrange the turkey drumsticks on top of the squash.
3. Prepare Brussels sprouts:
   
   In the same large bowl, combine the Brussels sprouts, lemon zest, thyme, olive oil, and 1/2 teaspoon each of salt and black pepper. Toss and transfer to a baking sheet. Wipe the bowl clean.
4. Prepare the sweet potato:
   
   Rub the sweet potato slices with olive oil and sprinkle with salt and black pepper. Place them cut-side up on a baking sheet. In a small bowl, combine the butter, brown sugar, cinnamon, and 1/2 teaspoon each of salt and black pepper; set aside for the topping.
5. Prepare the filling:
   
   Combine the broth and egg in a large bowl. Add the remaining filling ingredients, season with 1 teaspoon of salt and a pinch of freshly ground black pepper. Arrange on a baking sheet.
6. Preheat oven to 220°C.
7. Make cranberry sauce:
   
   On a 12x18-inch sheet of heavy-duty foil, combine cranberries and sugar with 2 tablespoons water.
8. Seal tightly and place the package on a 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°F (74°C), 50 minutes to 1 hour (cover the vegetables with foil if they are browning too much).
9. Remove the baking sheet from the oven and lightly mash the sweet potato flesh; top with the herb topping and pecans. Sprinkle the turkey and squash with parsley.