Sheet Pan Festive Dinner: Turkey Tenderloin with Stuffed Potatoes, Brussels Sprouts, and Cranberries

Ingredients:

• 110 g + 3 tbsp softened butter
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1.5 cups lightly salted chicken broth
• 140 g chopped roasted chestnuts
• 2 tsp chopped fresh sage
• 2 teaspoons fresh thyme leaves
• 1 large egg
• 8 cups stale bread, cut into 1cm cubes, preferably brioche
• 1 whole turkey breast weighing 2.5-3 kg, separate the breast halves from the bone, but leave the skin on
• 700 g Brussels sprouts, cut in half
• 2 thick strips bacon, finely chopped
• 3 tbsp. l. olive oil
• 4 small sweet potatoes
• 220 g cranberries
• 0.5 cup granulated sugar
• 0.5 tsp finely grated orange zest
• 1 tbsp light brown sugar
• 1/3 cup mini marshmallows
• 4 dinner rolls
• Gravy, for serving
• Special equipment: 2 baking sheets, each about 45 x 32 cm in size, and a small ceramic dish suitable for baking in the oven

Preparation:

1. Place baking sheets in the upper and lower thirds of the oven and preheat to 190°C. Grease one half of the baking sheet crosswise with 1 tablespoon of softened butter.
2. Bread filling:
   
   In a large nonstick skillet, melt 4 tablespoons of butter over medium heat. Add the celery and onion and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the chicken broth, chestnuts, sage, thyme, 3/4 teaspoon of salt, and a few grinds of black pepper and bring to a boil. Turn off the heat and set aside.
3. Beat the egg in a large bowl, add the bread cubes and vegetable mixture, and stir until evenly distributed. Spread the bread filling on the greased half of the baking sheet, spreading it in an even layer only on the greased half. Top with 2 tablespoons of finely diced butter.
   
   Note
   
   If using fresh bread, place it on a baking sheet and bake at 375°F (190°C) until dry and lightly browned, about 20 minutes.
4. Generously season both sides of the turkey breasts with salt and pepper and place them skin-side up on the other half of the baking sheet next to the stuffing. Rub the skin with 2 tablespoons of butter.
5. Brussels sprouts, cranberry sauce, and sweet potatoes:
   
   In a large bowl, combine the Brussels sprouts, bacon, olive oil, 3/4 teaspoon salt, and a few grinds of black pepper. Toss to coat and spread evenly across half of a second baking sheet. Prick the sweet potatoes all over with a fork and place them on the other half of the baking sheet next to the Brussels sprouts. Combine the cranberries, sugar, and orange zest in a small ovenproof ceramic baking dish, then cover with foil and place on the baking sheet next to the sweet potatoes.
6. Place the baking sheet with the turkey and stuffing on a rack in the upper third of the oven, and place the second baking sheet on a rack in the lower third. Roast for 30 minutes, then remove both pans from the oven. Stir the Brussels sprouts and cranberry sauce once or twice, breaking up the cranberries with the back of a spoon. Cover the stuffing with foil if it starts to burn. Rotate the baking sheets but return them to the same racks. Continue roasting until the turkey skin is golden brown and crispy and a thermometer inserted into the thickest part of the breast registers 160°F (71°C), another 20 to 30 minutes. By this point, the sweet potato should be tender, the stuffing should be browned in places, the Brussels sprouts should be browned and tender, and the cranberries should be softened and bubbly. If the sweet potato is undercooked, remove it from the baking sheet and return it to the oven, placing it directly on the rack, and continue baking until done, up to 10 more minutes.
7. Transfer the turkey breasts to a cutting board and let them rest for at least 10 minutes before slicing. Remove the foil from the cranberry sauce and set aside to cool. In a small bowl, combine the remaining 2 tablespoons butter and brown sugar with a fork. Halve the sweet potatoes, fluff them with a fork, and stir in the butter and brown sugar mixture; season with salt. Top with marshmallows and return to the baking sheet with the Brussels sprouts. Place the buns on the same baking sheet and return to the oven to warm through the marshmallows and buns, 3-5 minutes. Slice the turkey breasts on the board and return them to the baking sheet, basting with any pan juices. Serve with dinner rolls and gravy.