Sheet Pan Christmas Dinner
Cranberry Fluff
Ingredients
- ½ cup plus 1 Tbsp butter
- 1 (3-lb) skin-on turkey breast half
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ lemon
- 1 large sweet potato
- 1 (12-oz) pkg trimmed green beans, cut into bite-size pieces
- 1 heaping Tbsp brown sugar
- 1 handful mini marshmallows
- 1 (12-oz) carton turkey gravy, heated
Instructions
- Preheat oven to 375°F. Melt ¼ cup butter. Soften ¼ cup butter. Cut 3 Tbsp butter into 6 pieces.
- Place turkey on one end of a greased large rimmed baking sheet. Separate skin from flesh using fingers.
- Combine ¼ cup softened butter, Italian seasoning, garlic, salt, and pepper; rub half under skin and remaining over skin. Squeeze juice from lemon over turkey.
- Prick potato with a fork. Place on opposite end of baking sheet.
- Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion reads 165°F, basting turkey with ¼ cup melted butter at least twice during last 45 minutes.
- Carefully remove potato and turkey from baking sheet; cover turkey with foil to keep warm.
- Add green beans to baking sheet. Toss with turkey drippings. Sprinkle lightly with salt and pepper. Bake 5 minutes.
- Meanwhile, cut potato in half lengthwise. Top each with ½ Tbsp butter and 1 heaping Tbsp sugar; let butter melt, and mash into potato pulp using a fork. Top generously with marshmallows.
- Add potato to baking sheet with beans, and bake 10 minutes or until beans are tender and marshmallows are toasted.
- Slice turkey; return to baking sheet, sprinkle lightly with salt, and drizzle lightly with gravy. Serve remaining gravy on the side.
Side Dish Ingredients
- 1 (12-oz) pkg fresh cranberries
- 1 cup sugar
- 1 (8-oz) can crushed pineapple, undrained
- ½ (8-oz) block cream cheese, softened
- 2 cups thawed frozen whipped topping
- 2 cups mini marshmallows
Side Dish Instructions
- Process cranberries in a food processor until finely chopped but not mushy. Or very finely chop cranberries with a knife. Transfer cranberries to a bowl; stir in sugar and pineapple. Chill 1 hour.
- Drain cranberry mixture to remove excess liquid. Beat cream cheese with a handheld mixer until smooth. Fold in whipped topping. Fold into cranberry mixture. Stir in marshmallows. Chill 8 hours.
- Store leftovers in refrigerator up to 3 days.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Seven Dinner Menus
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