Small Thanksgiving Dinner for 2 or 3

Heat oven to 400°F. Brush 15x10x1-inch sheet pan with 1 tablespoon of the oil. Make stuffing mix as directed on package; set aside.

Place turkey, skin side up, in center of pan. In medium bowl; toss potatoes and sweet potato with 1 tablespoon of the oil. Arrange in single layer on one side of turkey on pan. Rub any oil remaining in bowl over turkey.

Bake uncovered 30 minutes.

Meanwhile, in medium bowl, mix green beans, mushrooms and onion with remaining 1 tablespoon oil. Cut 12x12-inch piece of foil. Place 2 cups of the stuffing in center of foil. (Cover and refrigerate remaining stuffing for another meal.) Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold. Fold other sides to seal.

Remove pan from oven. Turn potatoes and sweet potatoes over. Arrange green bean mixture in single layer on other side of turkey. Sprinkle vegetables and turkey with salt and pepper. Sprinkle potatoes with rosemary and turkey with Italian seasoning. Return to oven. Place stuffing packet on oven rack next to pan.

Bake 25 to 40 minutes longer or until thermometer inserted in center of turkey reads 165°F. Remove pan from oven. Place turkey on cutting board; cover with foil to keep warm. Remove vegetables to separate oven-proof serving bowls. Sprinkle brown sugar onto sweet potatoes; cover with foil. Cover green beans and potatoes with foil.

Pour 1/2 cup water onto pan; mix with pancake turner and scrape to remove browned bits and drippings from pan; scrape mixture into 1-quart saucepan. Heat to boiling. In small bowl, stir flour and remaining 1/4 cup water. Stir into boiling broth with whisk. Cook and stir 1 to 2 minutes or until slightly thickened. Slice turkey crosswise into slices. Serve with vegetables, stuffing and gravy.