Credit: Kysha Harris photo

Whether you are alone, with your pod or immediate family, or you have chosen to literally risk-it-for-the-biscuit to travel for Thanksgiving, we all have much for which to be thankful. We have almost made it through the worst year we have had in many years as a collective.

Rest in power to all we have lost to this virus. You will never be forgotten.

It is now Thanksgiving…and perhaps the first moment you have had free to do whatever you want without some task, obligation, person (big or little) pulling at you. You read last week’s annual turkey recipe and scoffed, “Ain’t nobody got time for that!” I agree…

Only in my fifth week as editor at The Spruce Eats and my timing could not be better. I found the perfect easy and quick Thanksgiving meal for last-minute families of one to four people. It involves what might be the most versatile tool in your kitchen. Here are all the Thanksgiving feels coming at you on—the humble sheet pan. You are welcome.

For the stuffing:

1-pound Italian sweet sausage

4 tablespoons butter

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon poultry seasoning

1 teaspoon salt

1 teaspoon ground black pepper

1 cup chicken stock

1 egg, beaten

1 tablespoon chopped fresh parsley

4 cups seasoned or unseasoned bread cubes

For the turkey:

1 (2-pound) turkey breast

3 tablespoons butter, softened

3 sprigs sage, minced

1 teaspoon thyme, minced

1 teaspoon poultry seasoning

1 teaspoon salt

1 teaspoon black pepper

1 clove garlic, minced

For the sweet potatoes:

2 large sweet potatoes

1/4 cup brown sugar

3 tablespoons butter, melted

1/4 cup mini marshmallows

For the green beans:

12 ounces green beans

2 tablespoons olive oil

2 cloves cloves, minced

1 teaspoon salt

1 teaspoon ground black pepper

4 crescent rolls

Prepare the stuffing and turkey:

Gather the ingredients for the stuffing and turkey. Preheat the oven to 375 F.

Brown the sausage in a large pot or dutch oven on medium high heat. Remove the sausage from the pot, leaving behind the grease.

Add the butter to the pot and once it has melted add the onions and garlic and saute until they are softened. Add the poultry seasoning and salt and pepper.

Add the chicken stock, egg, parsley and bread cubes to the pan. Stir to combine and moisten the bread cubes completely. Set aside.

Loosen the skin from the breast of the turkey. Combine the softened butter with all the remaining ingredients. Coat the turkey under the skin and on top of the skin with the seasoned butter.

Line a large, rimmed baking sheet with parchment paper or aluminum foil. Cover half of the baking sheet with the stuffing. Make a well in the center for the turkey breast. Place the turkey breast on top.

Prepare the sweet potatoes and green beans:

Gather the ingredients.

Hasselback the sweet potatoes by placing them in between two chopsticks and making thin, even cuts down to the chopsticks and not all the way through the sweet potato.

Place the sweet potatoes on the baking sheet next to the stuffing. Combine the melted butter and brown sugar and brush the mixture (or pour) into each crevice of the sweet potato.

Bake in the preheated oven for 40 minutes.

While they are baking prepare the green beans. Toss the green beans with the olive oil, garlic, salt and pepper.

Add them to the baking sheet. Along the edge of the baking sheet at the rolled crescent rolls. Top the sweet potatoes with the marshmallows. Bake for an additional 20 minutes. If the stuffing is getting too brown, cover the turkey and stuffing with foil. Remove from the oven, allow to cool for 5 to 10 minutes. Carve the turkey and serve.

Visit www.thespruceeats.com/sheet-pan-thanksgiving-dinner-5087590 to get the full visual play-by-play and uncover more recipes too.

Happy Thanksgiving, stay safe, wear a mask, eat well and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for over 18 years. She is the new Food Editor at www.TheSpruceEats.com. Follow her on Twitter and Instagram, @SCHOPnyc, on Facebook, /SCHOPnyc. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!