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88% would make again

One-Pan Thanksgiving Dinner For Two

One pan meets all your favorite fixings in this easy Thanksgiving feast for two: stuffing, turkey, yams, and green bean casserole. Everything you need for a small, yet delicious, dinner!

Tasty Team
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

20 minutes

20 min

Cook Time

1 hr

1 hr

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

20 minutes

20 min

Cook Time

1 hr

1 hr

Ingredients

for 2 servings

Cornbread Stuffing

  • 1 lb day-old cornbread, torn into 1-inch pieces (455 g)
  • 1 large egg
  • ¾ cup chicken stock (180 mL)
  • 1 ½ cups small sweet onion, diced (200 g)
  • ¼ cup Chopped fresh parsley (10 g)
  • 2 teaspoons dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Turkey

  • 4 tablespoons (½ stick) unsalted butter, softened
  • 1 tablespoon Chopped fresh parsley
  • 2 teaspoons dried thyme
  • 1 2-pound piece of skin-on, bone-in turkey breast
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • Gravy, for serving

Yams

  • 2 medium yams, scrubbed
  • 1 tablespoon unsalted butter
  • 1 tablespoon toasted pecan pieces
  • 1 tablespoon mini marshmallows

Green Bean Casserole

  • 1 can 1 16-ounce bag of frozen green beans, thawed
  • 1 can 1 10½-ounce can of cream of mushroom soup
  • 1 cup Fried Onions (125 g)

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
  2. Make the stuffing: In a large bowl, mix together the cornbread, egg, chicken stock, onion, parsley, thyme, salt and pepper. Spread on half of the prepared baking and let rest for 10 minutes while you prepare the turkey and yams.
  3. Make the turkey: In a small bowl, mix together the butter, parsley, and thyme. Rub the butter mixture under the skin of the turkey breast until completely coated. Season the skin with the salt and pepper, then place on top of the stuffing.
  4. Make the yams: Place the yams on a quarter of the baking sheet and, using a fork, puncture all over.
  5. Transfer the pan to the oven and bake for 30 minutes.
  6. Meanwhile, make the green bean casserole: In a medium bowl, mix together the green beans and cream of mushroom soup.
  7. After 30 minutes of bake time, remove the baking sheet from the oven and transfer the green bean mixture to the remaining quarter of the pan. Top with the fried onions.
  8. Return the pan to the oven and cook until the internal temperature of the turkey breast reaches 165°F (75°C), 30–35 minutes.
  9. Remove the baking sheet from the oven and slice an opening lengthwise down each yam. Add ½ tablespoon butter, ½ tablespoon pecan pieces, and ½ tablespoon marshmallows to each opening. Tent the tray with a piece of foil and let sit for about 10 minutes while the turkey rests and the marshmallows melt from the residual heat.
  10. Carve the turkey, then serve with gravy and the side dishes.
  11. Enjoy!

Ingredients

for 2 servings

Cornbread Stuffing

  • 1 lb day-old cornbread, torn into 1-inch pieces (455 g)
  • 1 large egg
  • ¾ cup chicken stock (180 mL)
  • 1 ½ cups small sweet onion, diced (200 g)
  • ¼ cup Chopped fresh parsley (10 g)
  • 2 teaspoons dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Turkey

  • 4 tablespoons (½ stick) unsalted butter, softened
  • 1 tablespoon Chopped fresh parsley
  • 2 teaspoons dried thyme
  • 1 2-pound piece of skin-on, bone-in turkey breast
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • Gravy, for serving

Yams

  • 2 medium yams, scrubbed
  • 1 tablespoon unsalted butter
  • 1 tablespoon toasted pecan pieces
  • 1 tablespoon mini marshmallows

Green Bean Casserole

  • 1 can 1 16-ounce bag of frozen green beans, thawed
  • 1 can 1 10½-ounce can of cream of mushroom soup
  • 1 cup Fried Onions (125 g)

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
  2. Make the stuffing: In a large bowl, mix together the cornbread, egg, chicken stock, onion, parsley, thyme, salt and pepper. Spread on half of the prepared baking and let rest for 10 minutes while you prepare the turkey and yams.
  3. Make the turkey: In a small bowl, mix together the butter, parsley, and thyme. Rub the butter mixture under the skin of the turkey breast until completely coated. Season the skin with the salt and pepper, then place on top of the stuffing.
  4. Make the yams: Place the yams on a quarter of the baking sheet and, using a fork, puncture all over.
  5. Transfer the pan to the oven and bake for 30 minutes.
  6. Meanwhile, make the green bean casserole: In a medium bowl, mix together the green beans and cream of mushroom soup.
  7. After 30 minutes of bake time, remove the baking sheet from the oven and transfer the green bean mixture to the remaining quarter of the pan. Top with the fried onions.
  8. Return the pan to the oven and cook until the internal temperature of the turkey breast reaches 165°F (75°C), 30–35 minutes.
  9. Remove the baking sheet from the oven and slice an opening lengthwise down each yam. Add ½ tablespoon butter, ½ tablespoon pecan pieces, and ½ tablespoon marshmallows to each opening. Tent the tray with a piece of foil and let sit for about 10 minutes while the turkey rests and the marshmallows melt from the residual heat.
  10. Carve the turkey, then serve with gravy and the side dishes.
  11. Enjoy!

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