5 Thanksgiving Sides--1 Sheet Pan!
If you find yourself having a smaller Thanksgiving this year for whatever reason, I have the perfect recipe for you today. What if I were to tell you could make 5 of your classic side dishes for the Thanksgiving meal all on one sheet pan and it all finishes cooking at the same time? Doesn’t that sound like the Thanksgiving dream? It sure does to me.
Many of us this year, my family included, are having smaller groups for Thanksgiving. It is just going to be the five of us here at my house so I want it to be as easy and the least amount of fuss possible. And the less dishes I have the scrub, the better!
You can achieve this by using this recipe from the Food Network by using an aluminum rimmed sheet pan to have four quadrants of sides including green bean casserole, real cranberry sauce, cheesy Haricots Verts with Rosemary, and sweet potato casserole—all separated by rows of rolls.
There are a couple changes you could consider making to tweak this recipe a bit to your liking:
Five Thanksgiving Sides in One Sheet Pan
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BISCUITS:
2 75 2 (7.5 oz. tubes refrigerated mini biscuits, such as pilsbury junior’s)
CRANBERRY SAUCE:
12 ounces frozen cranberries
1/2 cup granulated sugar
1/3 cup organe juice
2 tbsp. cornstarch
1 tbsp. turbinado sugar
SWEET POTATO CASSEROLE:
1 1/2 lbs. sweet potatoes, peeled and chopped (about 2 medium)
1/4 cup whole milk
2 unsalted, tbsp. butter
2 tbsp. light brown sugar
1/2 tsp vanilla extract
kosher salt and freshly ground black pepper
1/2 cup mini marshmallows
GREEN BEAN CASSEROLE:
3 tbsp. olive oil
5 ounces sliced cremini mushrooms
quarter small onion, chopped
2 all-purpose, tbsp. flour
1/2 cup heavy cream
kosher salt and freshly ground pepper
12 ounces frozen, cut green beans
1/3 cup crispy fried onions, such as french’s
SCALLOPED POTATOES:
3/4 pound yukon gold potatoes (about 3 medium)
1/2 cup heavy cream
1/2 cup grated parmesan
1 small clove garlic, finely chopped
1 tsp. fresh thyme leaves, chopped
kosher salt and freshly ground black pepper
1/4 cup shredded gruyere
Directions:
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Many of us this year, my family included, are having smaller groups for Thanksgiving. It is just going to be the five of us here at my house so I want it to be as easy and the least amount of fuss possible. And the less dishes I have the scrub, the better!
You can achieve this by using this recipe from the Food Network by using an aluminum rimmed sheet pan to have four quadrants of sides including green bean casserole, real cranberry sauce, cheesy Haricots Verts with Rosemary, and sweet potato casserole—all separated by rows of rolls.
There are a couple changes you could consider making to tweak this recipe a bit to your liking:
- You could swap out one of the quadrants for your favorite stuffing--homemade or boxed, whatever you fancy!
- If you really want to make things easy peasy and you’re cool with canned cranberry sauce, you could use that quadrant for another dish instead (like stuffing--I’m going to find a way to have stuffing for Thanksgiving. Stuffing is on my must-have sides list.)
- I’m also planning to swap the corner with sweet potato casserole to have the beloved “yams and apples” recipe from my husband’s side of the family that we can’t go without. Just keep in mind that the sweet potato side is the only one that gets cooked beforehand--the recipe has you cook your sweet potatoes for a bit in the microwave, so make sure your sweet potatoes are at least par-cooked beforehand so everything on your sheet pan ends up being cooked all the way through.
- If you are not the biggest fan of refrigerated biscuits, you could alternatively use rolls (that have already raised) instead. I like using the Rhode’s rolls in the freezer section that you thaw, rise, and bake.
- I also feel that I’ve got to have real mashed potatoes and gravy on Thanksgiving, so I think I’d swap the quadrant with the Haricots Verts with Rosemary for something else and make my own bowl of mashed potatoes on the side while this is all baking. Don’t get me wrong, I love Haricots Verts with Rosemary, but mashed potatoes are worth the extra effort for me because I need to find more yummy ways to best enjoy all that delicious turkey gravy.
Five Thanksgiving Sides in One Sheet Pan
Five Thanksgiving Sides in One Sheet Pan
Serving size: 4
Calories per serving: 707
Ingredients:
Calories per serving: 707
BISCUITS:
2 75 2 (7.5 oz. tubes refrigerated mini biscuits, such as pilsbury junior’s)
CRANBERRY SAUCE:
12 ounces frozen cranberries
1/2 cup granulated sugar
1/3 cup organe juice
2 tbsp. cornstarch
1 tbsp. turbinado sugar
SWEET POTATO CASSEROLE:
1 1/2 lbs. sweet potatoes, peeled and chopped (about 2 medium)
1/4 cup whole milk
2 unsalted, tbsp. butter
2 tbsp. light brown sugar
1/2 tsp vanilla extract
kosher salt and freshly ground black pepper
1/2 cup mini marshmallows
GREEN BEAN CASSEROLE:
3 tbsp. olive oil
5 ounces sliced cremini mushrooms
quarter small onion, chopped
2 all-purpose, tbsp. flour
1/2 cup heavy cream
kosher salt and freshly ground pepper
12 ounces frozen, cut green beans
1/3 cup crispy fried onions, such as french’s
SCALLOPED POTATOES:
3/4 pound yukon gold potatoes (about 3 medium)
1/2 cup heavy cream
1/2 cup grated parmesan
1 small clove garlic, finely chopped
1 tsp. fresh thyme leaves, chopped
kosher salt and freshly ground black pepper
1/4 cup shredded gruyere
Directions:
Preheat the oven to 350 degrees F. Arrange 14 of the biscuits into a "+" shape in a 18-by-13-inch rimmed baking sheet. You should have 4 equal quadrants. (Reserve the remaining biscuits for another use.) Refrigerate until ready to use.
For the cranberry sauce: Mix together the cranberries, sugar, orange juice and cornstarch in a medium bowl until well combined and set aside.
For the sweet potato casserole: Place the sweet potatoes in a medium microwave-safe bowl and cover with plastic wrap. Microwave until soft and easy to mash with a fork, about 12 minutes. Add in the milk, butter, sugar, vanilla, 1 ½ teaspoons salt and a few grinds of pepper and mash with a fork or a potato masher until smooth with just a few chunks and set aside.
For the green bean casserole: Heat the oil in a medium non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are soft and have released most of their liquid, 5 to 6 minutes. Sprinkle the flour over the vegetables then stir in the heavy cream, 1 ½ teaspoons salt and a few grinds of pepper. Cook, stirring frequently, until the sauce has thickened, 2 to 3 minutes. Fold in the green beans until well coated and set
aside.
For the scalloped potatoes: Slice the potatoes 1/8-inch-thick and transfer to a medium microwave-safe bowl along with the heavy cream, Parmesan, garlic, thyme, 1 1/2 teaspoons salt and a few grinds of pepper. Toss to coat and microwave until softened, about 7 minutes. Set aside.
Assemble the sheet pan: Pour the cranberry mixture into one quadrant of the baking sheet and sprinkle with the turbinado sugar. Spread the sweet potatoes into a second quadrant and sprinkle with the marshmallows. Pour the green bean mixture into a third quadrant and sprinkle with the crispy onions. Spread the scallop potato mixture into the final quadrant and sprinkle with the Gruyere.
Bake until the biscuits are cooked through and golden brown, the cranberries are bubbling and bursting, the marshmallows have turned golden brown and the scalloped potatoes are cooked through, 30 to 35 minutes. Let cool 5 minutes before serving.
For the cranberry sauce: Mix together the cranberries, sugar, orange juice and cornstarch in a medium bowl until well combined and set aside.
For the sweet potato casserole: Place the sweet potatoes in a medium microwave-safe bowl and cover with plastic wrap. Microwave until soft and easy to mash with a fork, about 12 minutes. Add in the milk, butter, sugar, vanilla, 1 ½ teaspoons salt and a few grinds of pepper and mash with a fork or a potato masher until smooth with just a few chunks and set aside.
For the green bean casserole: Heat the oil in a medium non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are soft and have released most of their liquid, 5 to 6 minutes. Sprinkle the flour over the vegetables then stir in the heavy cream, 1 ½ teaspoons salt and a few grinds of pepper. Cook, stirring frequently, until the sauce has thickened, 2 to 3 minutes. Fold in the green beans until well coated and set
aside.
For the scalloped potatoes: Slice the potatoes 1/8-inch-thick and transfer to a medium microwave-safe bowl along with the heavy cream, Parmesan, garlic, thyme, 1 1/2 teaspoons salt and a few grinds of pepper. Toss to coat and microwave until softened, about 7 minutes. Set aside.
Assemble the sheet pan: Pour the cranberry mixture into one quadrant of the baking sheet and sprinkle with the turbinado sugar. Spread the sweet potatoes into a second quadrant and sprinkle with the marshmallows. Pour the green bean mixture into a third quadrant and sprinkle with the crispy onions. Spread the scallop potato mixture into the final quadrant and sprinkle with the Gruyere.
Bake until the biscuits are cooked through and golden brown, the cranberries are bubbling and bursting, the marshmallows have turned golden brown and the scalloped potatoes are cooked through, 30 to 35 minutes. Let cool 5 minutes before serving.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.freeimageslive.co.uk
- www.flickr.com
- www.foodnetwork.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
