My husband and I both have small families, so Thanksgiving turkey dinners result in a ridiculous amount of leftovers. Over the years, we’ve migrated away from tradition to avoid this glut, but this turkey sheet pan dinner is our new answer! It’s perfect for smaller gatherings AND for allergen-safe needs.
Turkey Sheet Pan Dinner is Grand Pabbie’s Solution for Smaller Feasts
This recipe is another creation from Dole’s healthy partnership with Disney’s Frozen 2 movie. It’s aptly named the “Grand Pabbie Troll Turkey Dinner in a Pan” for its petite size and thoughtful ingredients to feed almost any dietary need.
You can serve this turkey sheet pan dinner at your own home, or pack it along for a “safe” dinner when heading to another holiday host. Just prep it on your jelly roll pan, and pop it in the oven when you arrive. (Cook it ahead if there wont’ be oven space!). Then you will have a whole feast untouched by potential allergen cross-contamination.
Garnish with Dairy-Free Gravy
The only thing missing from this turkey sheet pan dinner is the gravy shown in the picture. You won’t have much in the way of turkey pan drippings, but you can still make your own or purchase a dairy-free packet.
Great store-bought, dairy-free and gluten-free options include Simply Organic Turkey Gravy and Road’s End Golden Gravy. McCormick also has a ready-to-pour Turkey Gravy that’s made without dairy and gluten, but their gluten-free packets do contain milk.
If you’ll have time for more preparation, this creamy Mushroom Gravy Recipe is a tasty option.
Special Diet Notes: Turkey Sheet Pan Dinner
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, and optionally paleo.
- 1 boneless, skinless turkey breast (about 2 pounds), thawed if frozen
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1¼ teaspoons salt
- 1 teaspoon salt-free poultry seasoning
- 1 large sweet potato, peeled and cut into 1-inch pieces
- ½ teaspoon ground cinnamon
- 2 cups halved brussels sprouts
- 2 medium carrots, sliced crosswise
- 2 cups broccoli florets
- 1½ cups trimmed fresh green beans
- ¼ teaspoon ground black pepper
- ¼ cup chopped pecans (omit for nut-free)
- ¼ cup reduced sugar dried cranberries
- Preheat your oven to 375°F.
- Place the turkey on one side of a rimmed baking sheet.
- In a small bowl, whisk together the garlic, ½ tablespoon oil, ½ teaspoon salt, and poultry seasoning. Rub the seasoning all over the turkey.
- Bake the turkey for 20 minutes.
- Put the sweet potato in a medium bowl. Add the cinnamon and ½ tablespoon oil and toss to coat. place the sweet potatoes on the pan, opposite the turkey.
- Put the Brussels sprouts in the bowl, and toss with ½ tablespoon oil. Place them on the pan with the sweet potatoes.
- Sprinkle the sweet potato and Brussels sprouts mixtures with ½ teaspoon salt, and spread them out in a single layer.
- Bake the turkey and vegetables for 20 minutes.
- Put the carrots, broccoli, and green beans in a large bowl. Add the black pepper, remaining ½ tablespoon oil, and ¼ teaspoon salt and toss to coat.
- Push the potato and Brussels sprouts mixtures separately around turkey, and spread the carrot mixture on the opposite side.
- Bake the turkey and vegetables for 20 minutes.
- Sprinkle the sweet potato mixture with pecans and cranberries.
- Bake for 15 minutes or until the internal temperature of the turkey reaches 165°F and the vegetables are tender.
- Let the turkey stand for 5 minutes before slicing.
Don’t Forget the Dairy-Free Pie!
Perfect Pumpkin Pie
Mini Apple Pies
Caramel Sweet Potato Pie
