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

1. Line a rimmed baking sheet with heavy-duty foil and coat with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

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