In this issue, a virtual buffet of sheet pan ideas:

• A mix-and-match Thanksgiving sheet pan feast 

• Turkey: white or dark meat?

• Good gravy

• More stuffing, please

• Sides: vegetarian, vegan, and then some

• Mini desserts

• A giving Thanksgiving

A customizable feast that’s ready in two hours or less

It was just a year ago that Tapestry published our piece on sheet pan Thanksgiving dinners, and the response was overwhelming. Readers loved the guidelines and time-saving ideas for the main event, cocktails, and dessert. We highly recommend taking a look at our 2024 Sheet Pan Thanksgiving newsletter.

Based on last year’s success, we’re serving up a new way to assemble your sheet pan Thanksgiving: mix-and-match dishes to keep everyone happy and full. 

Love turkey? You’ll find several ways to prepare it on a sheet pan. Hate Brussels sprouts? We’ll give you delicious options. Want your sweet potatoes just like Mom’s? It’s possible on a sheet pan—with less stress and less mess.

And this year, we have vegetarian and vegan options for you, too.

Before you begin

Sheet pan cooking saves you time and clean-up, and gives you plenty of room to add the sides you want. A few basic rules:

• Pan: A half-sheet pan (13” x18”) works well for most meals. Whatever size you select, be sure it has enough room for food to spread out and roast beautifully. 

• Prep: Chop vegetables into uniform sizes for even cooking.

• Seasonings: Toss seasonings with your ingredients in a separate bowl, or add them to the pan with oil and preferred seasonings to retain moisture and flavor. 

• Arrange: Spread the food in a single layer; overcrowding will steam rather than roast, resulting in soggy food. 

• Time: Place denser ingredients like root vegetables in the oven first, then add your turkey breast (boneless with skin) or turkey legs/thighs. Add delicate items, softer vegetables, and stuffing, partway through the cooking time. 

Finish: To brown and crisp the ingredients like the turkey, broil for a few minutes, watching carefully. Tent the other ingredients with aluminum foil to keep from burning.

Download our popular Sheet Pan Cheat Sheet, with cooking temps and times for a wide variety of ingredients.

Turkey

Is your Thanksgiving table divided when it comes to white or dark meat? Sheet pan cooking makes both possible – or one or the other – on a single pan. Keep in mind that turkey legs and thighs take longer to cook; use a meat thermometer to check the breast as it roasts to avoid overcooking. 

• Turkey: Use a paper towel to pat dry the turkey pieces. Loosen the skin; spread softened butter beneath it and the outside. Season with salt, black pepper, poultry seasoning, and garlic powder (or be bold and experiment with other spices).

• Prep: Preheat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil for easy cleanup. 

• Arrange: Place root vegetables on the sheet pan and season. Toss with 1 tablespoon of olive oil.

• Dark meat: Place the turkey thighs and drumsticks on the sheet pan. Roast for 20–25 minutes.

• Breast: After 20-25 minutes, remove the sheet pan from the oven. Make room in the center for the turkey breast, skin-side up. 

• Baste: Use the pan juices to baste the dark meat and root vegetables. 

• Add: Place any additional vegetables in the pan and return to the oven.

• Roast: The sheet pan should stay in the oven for 20–30 minutes, or until the breast is cooked. 

• Check: Use an instant-read thermometer to check for doneness:

  • Turkey breast: Remove when the thickest part reaches 160–165°F (71–74°C). Tent with foil to rest.

  • Dark meat: The legs and thighs are best when cooked to a slightly higher temperature of 170–175°F. They can stay in the oven a bit longer.

• Casserole hack: Here’s a great method for sheet pan meals

Good gravy

My annual shortcut is any one of Williams-Sonoma’s gravy bases. You won’t be disappointed. The line has expanded to include Classic, Herbs de Provence, Truffle Peppercorn, and vegetarian Caramelized Onion.

Prefer homemade? Since sheet-pan cooking may not yield enough pan drippings, this Thanksgiving gravy is made without them. Vegetarians and carnivores alike will love ladling on this mushroom gravy, bursting with flavor and nutrients.

More stuffing, please

In my world, Thanksgiving’s all about the stuffing. Regardless of the kind that’s found its way into your family traditions, it works with sheet-pan cooking. You can place it on a sheet pan separate from the turkey, or beneath it to absorb the drippings.

I’m one of those crazy cooks who make their own bread for stuffing, and prefer using challah or brioche. I’ve reduced the ingredients to serve 4 to 6 people:

9 to 12 ounces bread cubes (3/4 loaf of bread, or about 6 to 7 cups), stale or dried out in a 250°F oven 

1/2 cup unsalted butter (substitute 6 tablespoons olive oil for vegan)

1 large onion, diced (or 1-½ cups pre-diced) 

1 cup diced celery

kosher salt and pepper to taste

1 1/2 tablespoons EACH of chopped fresh sage, parsley, and rosemary (OR

2 tablespoons poultry seasoning)

1 1/4 cups warmed chicken or vegetable stock 

In a large pot, sauteé the onions and celery until soft, seasoned with salt and pepper. If using fresh herbs, add to the pot and stir, or add the poultry seasoning. Add the bread cubes and stir until the vegetables are well distributed. Add the stock and mix until the bread is thoroughly moistened. Taste stuffing to adjust seasoning. Then heap onto your sheet pan or bake separately in a 350° oven. 

Stuffing hacks:

• To freeze leftovers: tightly pack stuffing into a loaf pan and cover with plastic wrap. Refrigerate overnight. Before freezing, slice the loaf into individual servings, wrap each in plastic wrap, and place in a freezer bag. Or pack into a cupcake tin, freeze, and wrap each “muffin” individually to keep frozen. 

Reheat in a pan with a bit of oil or butter, or heat in a 350° oven or air fryer for 8 to 10 minutes. Internal temperature should be 165°F. 

• Easy switcheroo: Prepare boxed stuffing and add your favorite ingredients, like chestnuts, sausage, or oysters.

• Cornbread stuffing timesaver: Instead of baking cornbread, buy it from your bakery department or a favorite restaurant. You’ll need about two cups of cubed cornbread.

• Sausage savvy: You can substitute any sausage for your stuffing, including poultry- or plant-based. Zhuzh it up with different flavors; I like using chicken and apple sausage and adding a chopped Granny Smith apple to the mix.

Watching your carbs? Try this intriguing cauliflower and mushroom stuffing.

Sides: vegetarian, vegan, and then some

Many of us have Thanksgiving favorites that we look forward to each year, evoking fond memories of family and friends, and inviting a second helping. From green bean casserole to sweet potatoes with marshmallows, and innovative sides, most can be adapted for your sheet pan feast. This method of cooking allows for many substitutions that may become a new tradition in your household:

Vegan sheet pan feast.

5 Thanksgiving Sides -1 Sheet Pan

One-Hour Sheet Pan Thanksgiving Sides

Roasted broccoli

Roasted carrots

Roasted green beans with mushrooms 

Healthier green bean casserole Heat in a small baking dish on the sheet pan or bake separately.

Roasted Brussels sprouts salad with pomegranate seeds

Roasted acorn squash Substitute vegan ricotta if needed.

Hasselback sweet potatoes

Loaded sweet potatoes Yes, with marshmallows!

Blooming sweet potatoes

9 Hacks for the best mashed potatoes Make in advance; reheat on a sheet pan.

Mini desserts

Okay, I admit it. I’ve never complained about having leftover dessert (pumpkin pie is one of my favorite breakfasts). But there are some clever dessert hacks that may help you avoid temptation the day after:

Mini apple pies Save time by using store-bought pie crust and/or apple filling.

Mini pumpkin pies Same cheats as above.

Mini pumpkin pie cheesecakes No baking required.

Two-flavor sheet pan pies One sheet pan, two pies.

And let’s raise a glass to boozy pumpkin pie shooters – it’s definitely going on my menu this year!.

A giving Thanksgiving

This year, the demand on local food banks is skyrocketing, with a growing number of people struggling to afford a Thanksgiving meal. By reaching out with a small monetary donation or dropping off groceries to a food drive, you can help ensure that everyone can look forward to a holiday with all the trimmings. 

To find your local food bank, use search tools like Feeding America or AmpleHarvest.org and enter your zip code to generate a list. Be sure to check the food bank's website or call to see if there are specific needs or a list of acceptable items, since guidelines may vary. Then:

• Choose your donation type by donating non-perishable, unopened, and packaged foods. Some everyday items include canned goods, pasta, rice, and cereal. 

• Make a monetary donation to help food banks buy in bulk at lower prices from their suppliers.

• Time: Volunteer your time to help with sorting food, distributing meals, or other tasks. 

We look forward to building this tapestry of experiences with you.