One Pan Holiday Dinner for Two

Quick and traditional winter holiday meal with no chopping or peeling involved. 

Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people


Prepackaged Items

  • 12 oz Taylor Farm Organic Green Beans
  • 12 oz Green Giant Butternut Squash
  • 1 Jennie-O Oven Ready Boneless Turkey Breast
  • 5 oz Ocean Spray Craisins (reduced sugar)
  • 6 oz StoveTop Stuffing Mix Savory Herbs

Seasonings, Liquids and Oils

  • 2 tbsp olive oil extra virgin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp dried thyme
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1 cup water
  • 1/2 cup chicken broth
  • 4 tbsp butter


Make Ahead

  1. Defrost the turkey breast a day in advance by leaving it in the refrigerator. If wanting to thaw faster place the unopened package in cold tap water for 3-5 hours, changing water every 30 minutes. It's important to change the water consistently to keep the turkey cold.


  1. Preheat the oven to 375 degrees. During this time bring the turkey breast to room temperature. 

  2. Line the the sheet pan with aluminum foil. On the left side of the pan mix the green beans with half of the garlic, thyme, salt and pepper. Repeat the same steps with the butternut squash using the remaining seasonings. Place on the right side of the pan.


  1. In a small sauce pan bring water and chicken broth to a boil. Once boiling remove from heat. Mix in StoveTop. Add butter, handful of dried cranberries and stir until all ingredients are combined.

    In the middle of the pan create a mold from the stuffing.


  1. Remove the defrosted turkey from its packaging. You will notice it comes seasoned and marinated. Place the turkey breast on top of the stuffing mold. Cover the turkey and stuffing in aluminum foil. 

  2. Bake for ~45 minutes or until breast is at an internal temperature of 165F. During the 30 minute mark I would check to see how the green beans are doing to avoid drying them out. The butternut squash should be lightly browned. 

  3. Remove the pan from the oven and let cool for 5-10 minutes. Slice the turkey breast lengthwise and plate alongside the butternut squash, stuffing, and green beans.

  4. Optional:

    Use the gravy packaging included with the turkey breast. I suggest swapping the liquid for half water and half chicken broth. The gravy mixture already has  sodium, and you don't want to double the amount with salt from the chicken broth.