Sheet Pan Turkey Dinner

For the Stuffing:

1 pound (1 loaf) sourdough bread, cut into 1-inch cubes
1 cup chicken stock
1/2 cup heavy cream
1/4 cup slivered almonds
2 tablespoons minced parsley
1 tablespoon minced sage
1 tablespoon kosher salt
2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
2 garlic cloves, minced
1 small carrot, finely chopped
1 celery stalk, finely chopped
1/2 yellow onion, finely chopped
1/2 Granny Smith apple, cored and finely chopped

For the Turkey:
4 tablespoon unsalted butter, melted
1 teaspoon minced sage
1 teaspoon minced thyme leaves
2 garlic cloves, minced
One 2-pound turkey breast, skin on
Kosher salt and freshly ground black pepper, to taste

For the Sweet Potatoes:

1 pound (2 medium) sweet potatoes, peeled and thinly sliced on a mandoline
4 tablespoons brown butter
2 tablespoons dark brown sugar
1 teaspoon minced sage
Kosher salt and freshly ground black pepper, to taste

For the Green Beans:
12 ounces green beans, trimmed
2 tablespoons olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste

Prepare the stuffing: Preheat the oven to 375° and line a baking sheet with foil. In a large bowl, mix all of the stuffing ingredients until well incorporated. Let soak for 15 minutes, then spread in an even layer over the left half of the baking sheet, making a well in the center for the turkey.

Meanwhile, prepare the turkey: In a small bowl, mix together the melted butter with the sage, thyme and minced garlic. Season the turkey breast well with salt and pepper, then place in the center of the stuffing. Rub the turkey with the butter mixture.

Prepare the sweet potatoes: In a medium bowl, toss all of the sweet potato ingredients together to coat. Spread the sweet potatoes over the top half of the empty right side of the baking sheet. The slices will overlap like a gratin. Roast in the oven for 30 minutes.

Meanwhile, prepare the green beans: In a medium bowl, toss together all the green beans ingredients. After 30 minutes, add the green beans to the remaining quarter of the baking sheet, spreading in an even layer to fill the space. Continue to cook until the green beans are tender and the turkey reads 155° on an instant-read thermometer when inserted, another 20 to 30 minutes.

Remove the tray from the oven and tent with foil, then let rest for 15 minutes. Carve the turkey and serve.

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