Categories: Meals
Ingredients
- For the Turkey and Squash:
- Cooking spray
- 1 small acorn squash, halved, seeded and sliced into 1-inch thick wedges
- 2 tbsp olive oil
- Kosher salt and black pepper
- 1/4 cup chopped fresh parsley, plus more for topping
- 1 tbsp chopped fresh rosemary
- 1 tsp poultry seasoning
- 1 large garlic clove, minced
- 2 small turkey drumsticks
- For the Brussels sprouts:
- 1/2 lb. Brussels sprouts, trimmed and halved
- 5 to 6 strips lemon zest (from 1 lemon)
- 7 to 8 sprigs thyme
- 1 tbsp olive
- Kosher salt and black pepper
- For the Sweet Potatoes:
- 1 small sweet potato, halved
- 1 tbsp olive oil
- Kosher salt and black pepper
- 2 tbsp unsalted butter, at room temp
- 2 tbsp dark brown sugar
- 1 tsp ground cinnamon
- 2 tbsp chopped toasted pecans
- For the Stuffing:
- 1 cup chicken broth
- 1 large egg
- 4 tsp finely chopped fresh sage
- 3 tbsp unsalted butter, melted
- 2 cups bread cubes
- 1 small carrot, diced
- 1 stalk celery, diced
- 1/2 small onion, diced
- 1/2 Granny Smith apple, diced
- Kosher salt and black pepper
- For the Cranberry Sauce:
- 1 1/2 cups cranberries (fresh or frozen)
- 1/2 cup sugar
Directions
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Line a rimmed baking sheet with heavy-duty foil and coat with cooking spray.
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Make the turkey and squash: Toss the acorn squash, 1 tbsp olive oil and 1/2 tsp each salt and pepper in a large bowl; arrange the squash on one-third of the baking sheet. In the same bowl, combine the parsley, rosemary, poultry seasoning, garlic and 1/2 tsp each salt and pepper. Add the turkey and the remaining 1 tbsp olive oil and toss to coat; arrange the drumsticks on top of the squash.
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Make the Brussels sprouts: In the same large bowl, toss the Brussels sprouts, lemon zest, thyme, olive oil and 1/2 tsp each salt and pepper. Add to the baking sheet. Wipe the bowl clean.
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Make the sweet potatoes: Rub the cut sides of the sweet potato with the olive oil and season with salt and pepper. Arrange cut-side up on the baking sheet. Combine the butter, brown sugar, cinnamon, and 1/2 tsp each salt and pepper in a small bowl; set aside for topping.
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ke the stuffing: Whisk the broth and egg in the large bowl. Stir in the remaining stuffing ingredients; season with 1 tsp salt and black pepper. Arrange on the baking sheet. Preheat the oven to 425.
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Make the cranberry sauce: Combine the cranberries and sugar with 2 tbsp water on a 12×18-inch sheet of foil. Fold into a tightly sealed packet and place on the baking sheet.
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Place the baking sheet in the oven and roast until the veggies are tender and turkey is cooked through, 50 minutes to 1 hour. Remove from the oven and mash the sweet potato flesh a bit; top with the spiced butter and pecans. Sprinkle the turkey and squash with parsley.