Fire & Smoke Sheet Pan Thanksgiving

Name: Fire & Smoke Sheet Pan Thanksgiving
Cook time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: One half bone-in turkey breast (about 2½ pounds); 1 tablespoon plus 1 teaspoon The Usual seasoning; 1 large loaf crusty rustic bread, preferably levain or sourdough (about 1 pound); ¼ cup olive oil, plus more for drizzling; 8 tablespoons unsalted butter, divided; 2 large garlic cloves, crushed and thinly sliced; 2 large leeks, white and light green parts, chopped; 6 celery stalks, thinly sliced, leaves reserved for garnish if available; 1 ½ tablespoons The Usual seasoning; ½ cup dry white wine; 2 ½ cups low-sodium chicken, turkey or vegetable broth; 3 large eggs; ½ cup coarsely chopped parsley; 1 acorn squash; 2 teaspoons Onion Butter seasoning; 1 pound French green beans, trimmed as needed; Finely grated zest of one lemon (preferably organic); 1-2 teaspoons freshly squeezed lemon juice; ½ cup toasted walnuts, pecans, or sliced almonds

With a bit of strategy–and a few of our favorite seasonings–you can feast on the holiday’s most beloved flavors without using every skillet and baking dish in your kitchen. Our F&S Sheet Pan Thanksgiving has four components: a crunchy, buttery bread stuffing, a seasoned turkey breast, acorn squash with smoky spices, and lightly roasted green beans. The stuffing and turkey are essential, naturally, but feel free to swap in your favorite orange vegetable (e.g. delicata squash, sweet potatoes, carrots) or another quick-cooking green veggie (Brussels sprouts, kale) to include your Thanksgiving favorite.

Fire & Smoke Sheet Pan Thanksgiving

Servings

4-6

Prep Time

60-70 minutes

Cook Time

45 minutes

The beauty of cooking the stuffing uncovered, on a sheet pan, is that the buttery bread becomes wonderfully golden and crunchy– and soaks up flavorful juices as the turkey roasts. I love the classic combination of leeks and celery, but feel free to use onions, shallots, or a combination instead. If you’re pining to round out the table or missing a favorite ingredient, by all means pick a can of cranberries or pumpkin pie!

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Ingredients

One half bone-in turkey breast (about 2½ pounds)
1 tablespoon plus 1 teaspoon The Usual seasoning
1 large loaf crusty rustic bread, preferably levain or sourdough (about 1 pound)
¼ cup olive oil, plus more for drizzling
8 tablespoons unsalted butter, divided
2 large garlic cloves, crushed and thinly sliced
2 large leeks, white and light green parts, chopped
6 celery stalks, thinly sliced, leaves reserved for garnish if available
1 ½ tablespoons The Usual seasoning
½ cup dry white wine
2 ½ cups low-sodium chicken, turkey or vegetable broth
3 large eggs
½ cup coarsely chopped parsley
1 acorn squash
2 teaspoons Onion Butter seasoning
1 pound French green beans, trimmed as needed
Finely grated zest of one lemon (preferably organic)
1-2 teaspoons freshly squeezed lemon juice
½ cup toasted walnuts, pecans, or sliced almonds

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Directions

An hour before you plan to cook, rinse the turkey breast and pat dry with paper towels, then season the entire surface with The Usual and set aside to marinate at room temperature.
Heat oven to 325 degrees and line a rimmed half sheet pan (13- x 18-inches) with heavy-duty foil.
Slice the bread (crust and all) into thick slices, and then use your hands to tear the slices into 2-inch pieces (they don’t have to be even). Place the bread pieces on a rimmed baking sheet and toast in the oven until the jagged edges are lightly crisped but not browned.
Raise the oven to 375 degrees. In a large skillet over medium-high heat, combine the olive oil and 4 tablespoons butter. When the butter begins to sizzle, add the garlic and leeks and cook, stirring occasionally, until the leeks are bright green and softened, about 8 minutes.
Add the celery and The Usual to the skillet and continue to cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Pour in white wine, and simmer until the liquid is reduced by about three quarters, and remove from heat.
Whisk together the broth and eggs in a large bowl. Add the toasted bread, the leek mixture, and parsley. Toss the mixture until the bread and aromatics are evenly combined. Pour the egg mixture over everything and toss a few times. Let it sit a couple minutes to allow the bread to absorb the liquid, and toss again, then set aside.
Slice the acorn squash in half lengthwise, scoop out the seeds (a grapefruit spoon works well for this job), and then slice each half into ¾-inch wedges. Place the wedges in a bowl, drizzle with enough olive oil to lightly coat and sprinkle with Onion Butter seasoning. Toss the squash until it’s evenly coated with oil and spices.
Spread the stuffing over ⅔ of the sheet pan. Dot the top with the remaining 4 tablespoons of butter. Place the turkey breast, skin-side up, on top of the dressing. Give the squash wedges another toss in the seasoned olive oil, and spread the pieces out over the empty third of the pan
Place in the middle of the oven and roast for 35 minutes, until the stuffing is turkey skin and dressing are lightly golden on top; remove pan from the oven.
Toss the green beans with a little olive oil and a pinch of salt. Use a metal spatula to stack the squash wedges on one side of the pan. Place the pile of green beans in the empty space. Return to the oven, and continue to cook until the internal temperature of the turkey reaches just shy of 160 degrees and the skin is very deeply browned, an additional 10-15 minutes.
Remove from heat and let the turkey rest for 10 minutes. Toss the green beans with lemon juice, to taste, and top with the lemon zest and the nuts. Slice turkey as desired and serve immediately.

Tags : Friendsgiving, Onion Butter, The Usual

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Fire & Smoke Sheet Pan Thanksgiving

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Fire & Smoke Sheet Pan Thanksgiving

Fire & Smoke Sheet Pan Thanksgiving

Servings

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