Place oven racks in the upper and lower third of the oven; preheat oven to 425 degrees. Line 2 large rimmed baking pans with heavy foil. Spray foil with cooking spray; set aside.
Recipe
Main Dish
Stuffed-Turkey Sheet Pan Dinner
Primary Media
Author
Hy-Vee Seasons
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Description
Make it a stress-free holiday. This huge Thanksgiving spread cooks the turkey, stuffing and veggies all on sheet pans for a simple, yet elegant, entertaining feast.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (1½- to 1¾-lb.) pkg. turkey breast tenderloins (4 ct. total) | ||
| ¾ c. Hy-Vee unsalted butter, divided | ||
| ½ c. finely chopped yellow onion | ||
| 1 ½ c. Hy-Vee no-salt-added chicken stock | ||
| 1 (6-oz.) pkg. Hy-Vee turkey stuffing mix | ||
| 1 (14-oz.) can Hy-Vee whole berry cranberry sauce | ||
| 2 tbsp. Hy-Vee vegetable oil, divided | ||
| 1 tsp. coarsely ground Hy-Vee garlic pepper, plus additional to taste | ||
| 3 lbs. B-size red potatoes, quartered | ||
| 1 (32-oz.) pkg. Basket & Bushel whole Brussels sprouts, trimmed and halved | ||
| Fresh thyme, for garnish |
Things To Grab
- 2 large rimmed baking pans
- Heavy foil
- Hy-Vee vegetable oil cooking spray
- Cutting board
- Paper towels
- Sharp knife
- Plastic wrap
- Meat mallet
- Medium saucepan
- Wooden or silicone spoon
- Kitchen string
- Large nonstick skillet
- Pastry or silicone brush
- Large serving platter
Directions
Place turkey tenderloins on a cutting board; pat dry with paper towels. Butterfly cut each tenderloin by making a horizontally cut from one side of the tenderloin to within ½ in. of the opposite side. Open meat so it lies flat.
Place plastic wrap on top each opened tenderloin. Pound to ¼-in.-thick, slightly rounded rectangles using the flat side of a meat mallet. Slightly overlap short edges of 2 tenderloins by about ½ in to make a large rectangle. Repeat with remaining 2 tenderloins and set aside.
Melt ¼ cup butter in a medium saucepan over medium heat. Add onion; cook for 2 to 3 minutes or until softened, stirring occasionally. Slowly add chicken stock; bring to a boil. Stir in stuffing mix. Remove from heat; cover and let stand for 5 minutes.
Divide and spread cranberry sauce on each turkey rectangle to within 1 in. of edges. Top each with the prepared stuffing.
Starting at the long side, roll each into a log. Place each turkey roll on the cutting board with seam side down. Tie each turkey roll with kitchen string at 2-in. intervals to secure close during searing and roasting.
Heat 1 Tbsp. oil in a large nonstick skillet over medium to medium-high heat. Carefully add one turkey roll. Sear for 30 to 60 seconds on each side or until lightly browned. Transfer to a prepared baking pan. Repeat searing remaining turkey roll with remaining 1 Tbsp. oil. Place on the other prepared baking pan and set aside.
Microwave remaining ½ cup butter in a large bowl until melted; stir in 1 tsp. garlic pepper. Lightly brush some of the butter mixture on turkey rolls. Add potatoes and Brussels sprouts to butter mixture in bowl; toss to coat. Divide and arrange vegetables around each turkey roll in baking pans.
Roast, uncovered, for 35 to 40 minutes or until turkey and stuffing reach 165 degrees and vegetables are tender, stirring vegetables and switching baking pans on oven racks halfway through. Transfer turkey rolls to a clean cutting board; remove string and loosely cover turkey rolls with foil. Let rest for 10 minutes.
Meanwhile, if desired, carefully place oven rack 6 inches from heat. Preheat broiler to HIGH. Broil vegetables in baking pans for 3 to 5 minutes or until lightly browned.
To serve, slice turkey rolls and arrange on a large serving platter with vegetables. Garnish with thyme, if desired. Season to taste with additional garlic pepper.