All of turkey’s favorite sidekicks are baked in one sheet pan. Which means minimal prep and very little cleanup — perfect for a small Thanksgiving gathering!
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- Two 7.5-ounce tubes refrigerated mini biscuits, such as Pillsbury Junior’s
- 12 ounces frozen cranberries
- 1/2 cup granulated sugar
- 1/3 cup orange juice
- 2 tablespoons cornstarch
- 1 tablespoon turbinado sugar
- 1 1/2 pounds sweet potatoes, peeled and chopped (about 2 medium)
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- Kosher salt and freshly ground black pepper
- 1/2 cup mini marshmallows
- 3 tablespoons olive oil
- 5 ounces sliced cremini mushrooms
- Quarter small onion, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 12 ounces frozen, cut green beans
- 1/3 cup crispy fried onions, such as French’s
- 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 teaspoon fresh thyme leaves, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup shredded Gruyere
Instructions
- 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 1/2 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 1/2 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.
Reviews
I’ve done this twice – IT’S AMAZING! The first time I did it without the cranberries – I did two slots of sweet potatoes instead. The green bean recipe is perfect – both potato recipes are amazing. The cranberry recipe is good, but it leaks so I won’t use that again. Making it again for Christmas without the cranberries. Really hard to understand the negative reviews here. Just follow the directions! So easy for me to pull off an amazing Thanksgiving with this for two! Recommend five stars!!!
Perfect for our COVID-friendly Thanksgiving. This year, with a much smaller celebration, this allowed us to simplify the oven usage. While the turkey breast was cooking, we did the par-cook prep for the rest of the sides and tossed this in to the preheated oven while the turkey rested. Everything timed out perfectly.
I would prepare the cranberry sauce RIGHT before you put it in the oven. I made it an hour or so early and it separated a bit during the cook, creating a thick, gelatinous layer at the bottom rather than a consistent jelly texture throughout the sauce. I also created a little “boat” out of aluminum foil to keep the juices from seeping into the other dishes.
The scalloped potatoes were the least-loved in our house, so I might swap that out for another side next year. The overall idea of this all-in-one pan was PERFECT and so handy. Thanks!
I would prepare the cranberry sauce RIGHT before you put it in the oven. I made it an hour or so early and it separated a bit during the cook, creating a thick, gelatinous layer at the bottom rather than a consistent jelly texture throughout the sauce. I also created a little “boat” out of aluminum foil to keep the juices from seeping into the other dishes.
The scalloped potatoes were the least-loved in our house, so I might swap that out for another side next year. The overall idea of this all-in-one pan was PERFECT and so handy. Thanks!
I made this for Thanksgiving today and it was fabulous. I did stuffing instead of the scalloped potatoes which worked very well. The presentation was really fun! Would definitely make this again.
Not sure why people are reviewing without actually trying the recipe…. but anyway, I loved it! I don’t have too much experience in the kitchen or American holiday cuisine but this far exceeded my expectations. It did get a little messy and baking in the oven did seem like overkill since 2 of the sides are cooked in the microwave but it was picture worthy for whatever that’s worth. The only substitution made was a 3-cheese blend instead of Parmesan for the scalloped potatoes. It still came out great. I definitely recommend especially for noobs like me.
It caught my attention, but I think this is a horrible idea! Since you have to precook everything anyway in a microwave safe dish. What is the point of dumping it all on one sheet pan? You still have to clean up all the Pyrex dishes and they are also oven proof. So just keep them in the dish add the toppings and put all the small dishes in the oven at once. The biscuits only take 10 minutes and they can be added in a small round cake pan 10-15 minutes before serving. Then everything is ready and done perfectly at once. (I also prefer the cranberries to be chilled not hot).
I tried this out for a small thanksgiving dinner for my husband and myself and it worked perfectly. I used a half sheet size cake pan and followed the recipes as written. The only change I made was I swapped the cranberry quadrant for stuffing. Otherwise, I followed each recipe. The portions were great for dinner with a little for leftovers. All in all…I was pretty impressed with how it turned out. Picture perfect Instagram worthy, that’s for sure.
What a cute idea. It might not work too well for Thanksgiving if you plan to prepare a dish for more than a few people. A family dinner would be idea and you could change up the sides to compliment the entree.
Although it looks like an interesting idea and I might adapt it, I can’t imagine the biscuits survive without absorbing the leakage from the sides as they cook. Since I hate the taste of “tube” biscuits, I’d throw them out anyway, but I wonder why they were considered a good idea?
Great for just a few people for Thanksgiving dinner. Will try it this year.
Wonderful ideas