Jennie-O® Oven Ready™ Sheet-Pan Turkey Dinner

Heat oven to 375°F. Remove frozen turkey from white outer package only. Do not remove turkey from cooking bag. Place on one half of large rimmed sheet pan. Cut three 1/2″ slits in top of cooking bag. Place sweet potatoes on other half of sheet pan; pierce potatoes a few times with tines of a fork. Roast 1 hour or until potatoes are soft. Remove potatoes from sheet pan. Continue roasting the turkey breast. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast. Remove from oven when internal temperature reaches 165°F. Transfer turkey breast to cutting board.

Meanwhile, in 4-quart saucepan over medium-high heat, melt 3 tablespoons butter. Add sausage, onion and celery; cook 7 to 10 minutes, stirring frequently, until vegetables are softened, and sausage is no longer pink. Add ¼ teaspoon salt and ¼ teaspoon pepper; cook and stir 1 minute. Remove from heat. Add stuffing cubes and broth to sausage mixture. Stir to combine. Set aside.

In medium bowl, mix green beans, olive oil, 1/4 teaspoon of the salt and remaining 1/4 teaspoon pepper. Toss to coat. Set aside.

In small bowl, mix remaining 3 tablespoons butter, brown sugar and remaining 1/4 teaspoon salt. Slash the tops of sweet potatoes with knife and push ends of each potato toward each other to open. Divide butter mixture among sweet potatoes. Sprinkle each with 1 tablespoon of pecans.

While turkey is resting, raise oven temperature to 425°F. Spray the sheet pan with non-stick cooking spray. Mound stuffing in center of sheet pan. Arrange green beans on one side of stuffing. Place sweet potatoes on other side. Bake 20 to 25 minutes or until stuffing is golden brown on top, beans are tender and sweet potatoes are warmed. Top sweet potatoes with marshmallows; bake 4 to 5 minutes or until marshmallows are golden.

Carve turkey and serve with stuffing, green beans, sweet potatoes and gravy.