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Small Thanksgiving Dinner for 2 or 3

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 3
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If your Thanksgiving table will only have up to 3 people, we've got you covered! This amazing recipe cooks the turkey and all the sides on one pan. From Betty Crocker Right-Size Recipes cookbook (Cooking for Two), it's possible to have a feast for a few without being left with a refrigerator full of leftovers.
By Betty Crocker Kitchens
Updated Oct 19, 2023
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Ingredients

  • 1 package (6-oz) stuffing mix
  • 3 tablespoons vegetable oil
  • 1 bone-in turkey breast half (1 3/4 to 2 1/4-lb)
  • 6 red-skinned baby potatoes, cut in half (8 oz)
  • 1 medium dark-orange sweet potato, peeled, cut lengthwise in half
  • 6 oz fresh green beans, trimmed
  • 8 medium fresh mushrooms, halved
  • 1/4 cup thinly sliced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried rosemary, crushed or 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon dried Italian seasoning
  • 2 teaspoons packed brown sugar
  • 3/4 cup water
  • 1 tablespoon plus 2 teaspoons all-purpose flour

Steps

  • 1
    Heat oven to 400°F. Brush 15x10x1-inch sheet pan with 1 tablespoon of the oil. Make stuffing mix as directed on package; set aside.
  • 2
    Place turkey, skin side up, in center of pan. In medium bowl; toss potatoes and sweet potato with 1 tablespoon of the oil. Arrange in single layer on one side of turkey on pan. Rub any oil remaining in bowl over turkey.
  • 3
    Bake uncovered 30 minutes.
  • 4
    Meanwhile, in medium bowl, mix green beans, mushrooms and onion with remaining 1 tablespoon oil. Cut 12x12-inch piece of foil. Place 2 cups of the stuffing in center of foil. (Cover and refrigerate remaining stuffing for another meal.) Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold. Fold other sides to seal.
  • 5
    Remove pan from oven. Turn potatoes and sweet potatoes over. Arrange green bean mixture in single layer on other side of turkey. Sprinkle vegetables and turkey with salt and pepper. Sprinkle potatoes with rosemary and turkey with Italian seasoning. Return to oven. Place stuffing packet on oven rack next to pan.
  • 6
    Bake 25 to 40 minutes longer or until thermometer inserted in center of turkey reads 165°F. Remove pan from oven. Place turkey on cutting board; cover with foil to keep warm. Remove vegetables to separate oven-proof serving bowls. Sprinkle brown sugar onto sweet potatoes; cover with foil. Cover green beans and potatoes with foil.
  • 7
    Pour 1/2 cup water onto pan; mix with pancake turner and scrape to remove browned bits and drippings from pan; scrape mixture into 1-quart saucepan. Heat to boiling. In small bowl, stir flour and remaining 1/4 cup water. Stir into boiling broth with whisk. Cook and stir 1 to 2 minutes or until slightly thickened. Slice turkey crosswise into slices. Serve with vegetables, stuffing and gravy.

Nutrition

760 Calories, 29g Total Fat, 60g Protein, 63g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
760
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
10g
50%
Trans Fat
1g
Cholesterol
160mg
54%
Sodium
1210mg
51%
Potassium
1290mg
37%
Total Carbohydrate
63g
21%
Dietary Fiber
6g
25%
Sugars
12g
Protein
60g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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