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5 from 22 votes
Consider this the ultimate guide on how to make a small Thanksgiving dinner for two people – almost everything is made on one sheet pan, ready in less than 2 hours and you'll still have some delicious leftovers! I'm even including a timeline infographic for when to make what, and suggestions on what you can prepare ahead of time.
Jim said: “WOW! For the first time ever, my wife and I found ourselves planning a Thanksgiving day meal just for ourselves. I stumbled upon this recipe and cannot state how impressed I am. The instructions are very detailed and if followed yield an unbelievable result. The turkey was tasty and tender and the veggies were the perfect compliment… I know this will be a frequent “go-to” as my wife said, ‘Why do we wait for holidays to enjoy a turkey dinner'? Point taken… ⭐⭐⭐⭐⭐“
Preparing a Thanksgiving dinner doesn't have to be an all-day affair, especially if it's just the two of you! I'm hoping that I can make all your Thanksgiving dinner dreams come true. Or at least give you a way to spend less time stressing out and more time enjoying it.
If you're unable to spend Thanksgiving with your extended family, that doesn't mean you have to sacrifice the ultimate day of comfort food – or the promise of those Thanksgiving leftovers.
What you'll find in this post:
- Step-by-step instructions (with photos, of course!) for making your Thanksgiving dinner for two and the exact order of operations and timing for everything
- Shortcuts to make the prep easier and help you stress less
- Suggestions for co*cktail pairings and mini Thanksgiving desserts
- A list of items that can be made ahead of time
- An infographic of the timeline for those who are more visual
- Suggestions for what else you could serve, if you'd like to get creative and go “off menu”
And because it's such a long and comprehensive post, I've added a Table of Contents! Now let's get to it.
Table of Contents
- What should I make for a small Thanksgiving dinner?
- What kind of equipment and tools do I need?
- 3 tips for making a small batch Thanksgiving
- How to make a one pan Thanksgiving dinner for two
- Other easy Thanksgiving side dishes
- Drink pairings for Thanksgiving dinner
- What Thanksgiving side dishes can I make ahead of time?
- How to make the gravy taste more homemade?
- Thanksgiving Dinner Timeline Infographic
- FAQs
What should I make for a small Thanksgiving dinner?
The way I look at it, you don't need a dozen sides if you're only making dinner for two people. This isn't a potluck where everyone brings something to complement the host's turkey, and you pick and choose what you like from the smorgasbord. You're having an intimate Thanksgiving dinner and it's just you two, so you should make only what you want to eat!
Here's what we're making in one high-sided sheet pan:
- Juicy, seasoned roasted turkey breast (not a whole bird – just enough turkey for 2 people)
- Roasted sweet potatoes (instead of mashed potatoes)
- Simple green beans with garlic and almonds (not a green bean casserole)
- Easy stuffing (starts on stovetop, finishes on sheet pan)
And here's what we're adding to our plates:
- Cranberry sauce
- Gravy
- Dinner rolls
- Your choice of festive co*cktails
What kind of equipment and tools do I need?
Nothing crazy! There's no need for an immersion blender, Instant Pot, or anything else that you'd have to plug in. You'll want:
- A large, high-sided sheet pan – I use this one that measures 18″ x 13″ x 2″ and it's the perfect size for us.
- Aluminum foil – if your baking sheet is nonstick you don't have to use foil, but it sure makes cleanup a breeze!
- Thermometer – I've said it before and I'll say it again: we love our ThermoWorks ChefAlarm (aff link)!
- Medium saucepan
- Small mixing bowl
- Cutting board
- Chef's knife
3 tips for making a small batch Thanksgiving
- Don't bother getting a whole turkey. Just grab a boneless, skin-on turkey breast. It will cook in FAR less time, doesn't need basting, and you'll still end up with leftovers!
- For this post, I used a 2-pound unseasoned turkey breast, but you can use 1 or 3-pound breasts, and if you want to skip the seasoning mix in the recipe card you can use a pre-seasoned one, too!
- Only choose a few sides. As I mentioned before, you don't need a million different options when it's just you two. This cuts down on the amount of time you're standing in front of the stove and is just plain more practical and realistic.
- For this post, I'm including stuffing, sweet potatoes, and green beans as our three sides.
- Shortcuts are completely okay. Some Thanksgiving staples are hard to make in small batches from scratch without using up a ton of time and energy (I'm looking at you, stuffing), so there's no shame in taking some shortcuts.
- We're using shortcuts for the sweet potatoes, stuffing, and gravy (and the option to use a shortcut for the cranberry sauce and dinner rolls, too). The goal here is for this meal to be as low-stress as possible!
How to make a one pan Thanksgiving dinner for two
Step #1: Oven prep
Preheat your oven to 400°F (205°C) with the rack in the middle. You're going to line a large and high-sided baking sheet with aluminum foil. You'll use a few sheets of foil to make sure the bottom and sides are covered completely, folding the ends of the foil over the edges of the pan.
Tip: I use this pan that measures 18″ x 13″ x 2″, which is just deep enough to keep everything in its place.
If your pan is nonstick, you don't have to cover it with foil – but I'll tell ya, it makes cleaning up later a million times easier. You'll just fold it up and toss it – no soaking or scrubbing required.
Step #2: Prepare the sweet potatoes
Potatoes are notorious for taking a long time to cook, so we're doing to take a shortcut to make sure they cook in the same amount of time as the rest of our ingredients: by slicing them in half widthwise.
- Rinse and scrub the sweet potatoes well, then pat dry.
- Use a fork to poke them all over – the holes are going to allow the steam to escape and keep them from exploding. Mind you, I've never personally experienced a potato explosion, but since I've heard enough horror stories, let's play it safe – shall we?
- Next you'll slice them in half widthwise, and coat each half with a thin layer of olive oil and kosher salt. And if you want to poke even more holes into the cut sides, be my guest.
- Place the potato halves, cut side up, on one side of your prepared pan. They'll only be lonely for a little bit, don't worry.
Step #3: Prepare the stuffing
We're taking a shortcut with the stuffing as well. I absolutely adore my cornbread and bacon stuffing recipe, but I acknowledge it's a fair amount of work. And since we're trying to stress less this Thanksgiving, we're going to use a base of store-bought stuffing mix instead.
I like to use a cubed stuffing since they're bigger chunks than some other kinds of boxed stuffing mixes, which makes it feel a bit more homemade. Just follow the instructions on the package, and add the other ingredients I call out in the recipe card for additional flavor and substance. Delicious, delicious substance.
Between what is called for on the package and what I like to add, you'll need:
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 cup onion, diced (about 1 small onion)
- 1 cup diced celery
- 1 cupchicken broth
- 1 cup cornbread, cubed
- 1 tablespoonsage leaves, chopped
- ½ cupchopped fresh parsley
- Salt and pepper, to taste
You'll start the prep in a medium saucepan on the stovetop, and then mix everything together and transfer it to your baking sheet where your sweet potatoes are already making themselves at home. Place the stuffing on the opposite side of the sheet, and make a well in the center for the turkey.
Don't have/want to make cornbread? Buy some jumbo cornbread muffins and chop one of them into cubes! Then you have leftover cornbread muffins, and that's just never a bad thing. You can also just omit the cornbread altogether if you're not a fan – no other adjustments needed.
Step #4: Prepare the turkey breast
Here we go – the star of the show! And the turkey prep is seriously so easy that you're never going to want to prep a full turkey ever again. Unless you're Bob Belcher, in which case you look forward to it for 364 days every year. To each their own.
- Remove your turkey breast from its packaging. If it's tied with string, cut those away, and don't worry about the lines left in the meat – they'll go away while it cooks.
- If the breast has one of those little plastic meat thermometers in it, go ahead and leave it in – just don't use that as your true indicator of whether or not the turkey is to the appropriate temperature of at least 165°F. They're just not accurate, and we don't want to mess around with food safety.
- Dry and season the turkey. Pat the turkey dry with a paper towel. Season it all over with salt and pepper.
- In a small bowl, combine melted butter, minced garlic, sage, and thyme, and then coat the turkey with it.
- Now carefully transfer the turkey to the well in the center of the stuffing on the baking sheet.
That's it – you're done. Told you it was going to be easy!
Step #5: Roast
Now that you have the potatoes, stuffing, and turkey ready to go on the prepared baking sheet, we're going to let them roast for 40 minutes at 400°F (204°C).
While they're cooking, we're going to prep the green beans.
Step #6: Prepare the green beans
Another nice and easy step. Toss the green beans in a small mixing bowl with olive oil, sliced garlic, salt and pepper.
The end.
Step #7: Add the green beans
After everything has roasted for 40 minutes, add the green beans to the center of the sheet (between the potatoes and the stuffing) and put it back in the oven to roast for another 15-20 minutes.
You want the sweet potatoes and green beans to be tender, and the stuffing to be lightly golden.
Step #8: Check the turkey
- The most critical part of all of this is that the turkey is cooked to 165°F (you can remove it from the oven once it reaches 160°F as it will come up to 165°F while it rests).
- To keep tabs on how things are going, I like to use our Thermoworks ChefAlarm (aff link) and place the probe in the thickest part of the breast before putting it in the oven.
- If your turkey is not yet to temperature when the rest of the sides are ready, don't panic! Transfer the turkey breast to a separate baking sheet and place it back in the oven until it's cooked to the proper temperature.
- While the turkey finishes cooking, cover the other baking sheet that has all your delicious sides with aluminum foil and set in a warm place while you wait for the turkey to be done.
- Alternatively, if the turkey isn't going to be much longer, you can instead use pieces of aluminum foil to cover everything except the turkey to prevent them from browning too much while the turkey finishes.
Step #9: Slice the turkey
Once the turkey is cooked to 165°F, transfer it to a cutting board (that has a well around the edges to catch the juices) to let it rest for at least 15 minutes. I like to loosely cover it with foil while it sits so it doesn't cool down too much.
Now you can slice it however you see fit – I like to do thick slices, but you can do whatever your heart desires.
Final Step: Ready, set, serve!
If you want a formal presentation, transfer everything to a large platter and each of you can serve yourselves at the table. Even though it's just the two of us, I still like to be all fancy, so this is my option of choice.
But if you just want the quickest route to eating (and don't have pets that could potentially jump on the counter to help themselves to your meal), portion what you'd like between two plates and dig in! Cover the rest with foil if you plan on going back for seconds, otherwise, go ahead and pack it all up in an airtight container and stick it in the fridge.
And regardless of how you decide to serve your meal, make sure to top the green beans with some slivered or sliced almonds for a little extra somethin' somethin'.
Other easy side dishes for a small Thanksgiving dinner
Remember approximately six years ago at the top of this post when I mentioned these sides, too?
- Cranberry sauce
- Gravy
- Dinner rolls
- Your choice of festive co*cktails
Let's make things as easy as possible. Grab a can of whole berry cranberry sauce, a box of the highest quality turkey gravy you can find, and a package of dinner rolls from your local bakery.
But… what about homemade?! I love my cranberry sauce recipe, and I love my rosemary sea salt dinner rolls. But you know what? You're doing plenty of work already, so don't stress out over more prep. If you're feeling ambitious, go ahead and make your own – you'll totally get a gold star from me.
And about those co*cktails…
Drink pairings for Thanksgiving dinner plates
2-Ingredient Cranberry Mimosa (Poinsettia co*cktail)
A cranberry mimosa (also called a Poinsettia co*cktail or Christmas Mimosa) is a cranberry lover's version of the standard mimosa – tart cranberries pair perfectly with a sugar-rimmed glass and sparkling champagne bubbles. Two main ingredients and they're ready in 5 minutes!
Get the recipe >>
Apple Cider Mimosas (Apple Cider Champagne co*cktail)
Apple cider and champagne combine to make a tart and bubbly co*cktail that's the perfect fall twist on the classic mimosa – two ingredient apple cider mimosas!
Get the recipe >>
Apple Cider Hot Toddy
The classic hot toddy co*cktail is easy to make, warm and comforting – which makes it the perfect drink when you're fighting a cold. The apple cider hot toddy is a sweet and spicy variation!
Get the recipe >>
Instant Pot Glühwein (Mulled Wine)
The coziest of holiday drinks, mulled wine (or glühwein) is super easy to make in an Instant Pot or on the stovetop and makes for a perfectly spiced, warm Christmas drink!
Get the recipe >>
French 75 co*cktail
The French 75 is a bubbly gin and champagne co*cktail with a fresh lemon zing! This classic co*cktail goes well with just about everything – brunch, lunch, dinner or co*cktail hour.
Get the recipe >>
What Thanksgiving side dishes can I make ahead of time?
If you want to save yourself even more time on Thanksgiving day, you can make these sides and desserts ahead of time.
Dinner Rolls or Bread
My personal favorites are Rosemary Sea Salt Dinner Rolls or Copycat Red Lobster Cheddar Bay Biscuits. If you wanted to be super Fall-y, you could even make a loaf of Cranberry Pumpkin Banana Bread instead (and then you'll have plenty of leftovers for breakfast).
Rosemary Sea Salt Dinner Rolls
Buttery, soft rolls are loaded with fresh rosemary and sea salt, are the perfect mix of a fluffy dinner roll and flaky biscuit, and will melt in your mouth!
Get the recipe >>
Copycat Red Lobster Cheddar Bay Biscuits
This copycat recipe for Red Lobster's Cheddar Bay Biscuits is downright addictive! The inside is soft with cheesy garlic flavor and the outside is crisp and golden with a generous coating of melted garlic butter – and they'll be ready in less than 30 minutes!
Get the recipe >>
Easy Skillet Cornbread
Easy cornbread so good it doesn't even NEED to be served with butter! No mixer needed, and ready in 30 minutes. This cornbread can be made in a cast iron skillet, stoneware baking dish, casserole baking dish, or square cake pan.
Get the recipe >>
Thanksgiving Desserts
Personally, I'm perfectly content with a big ol' helping of cranberry sauce and calling it a day. I'm not much of a pie person, so it's not a necessary staple for me on Thanksgiving. But if you're with the other 99% of the normal population where other desserts are a must-have, make one of these.
Easy Homemade Cranberry Sauce
Put down the can of cranberry sauce and slowly back away! Instead, make this easy, 5-ingredient, homemade cranberry sauce recipe with whole cranberries and freshly squeezed orange juice and zest. The perfect addition to your holiday table!
Get the recipe >>
Paleo Nutella Swirled Pumpkin Pie Bars
The perfect alternative to pumpkin pie! Homemade Nutella swirl through a thick layer of pumpkin pie filling, sitting atop a shortbread crust – you won't believe they're gluten free, dairy free, and paleo.
Get the recipe >>
Easy Apple Galette
Tart apples combine with the sweet flavors of cinnamon, honey and
coconut sugar
, a crispy gluten free crust and a slightly nutty maple drizzle for the perfect fall dessert!
Get the recipe >>
Easy Apple Strudel Recipe
This easy apple strudel recipe can be made quickly because we're using pre-made frozen puff pastry! A crisp, golden crust filled with sweet cinnamon sugar, tart apples and optional sliced almonds and golden raisins.
Get the recipe >>
Deep Dish Apple Pie Recipe
This deep dish apple pie has a flaky golden pie crust that is filled with 2" of sweetly spiced, crisp apples and optional sliced almonds and golden raisins. Great for a crowd!
Get the recipe >>
How to make gravy taste more homemade
Add some of the juices from your cooked turkey, a pinch each of minced thyme, garlic powder and pepper, give it a stir and voila! It will be a noticeable improvement and deserving of your love.
Because, again – let's not stress ourselves out!
Thanksgiving Timeline Infographic
Using a baseline of 6 PM at the time you're eating, this infographic lays out a Thanksgiving cooking schedule of exactly what needs to go in the oven and when over the 2-hour span from prep to chowing down.
If you're not eating at 6 PM, just adjust the times accordingly!
Download Thanksgiving Dinner for Two Timeline hereDownload
More Mini Thanksgiving Dinner Menu Ideas
If you're looking for some other ideas for your meal – check these out!
Easy Candied Pecans
An easy gift for the holidays! Sweet and flavored with cinnamon and sugar, these candied pecans are an addicting snack that's perfect for a crowd – baked and ready in about 30 minutes.
Get the recipe >>
Cranberry Pecan Cheese Ball
This cranberry pecan cheese ball combined creamy cheese with tart cranberries and crunchy pecans, making this the perfect shareable snackfor your holiday gatherings!
Get the recipe >>
Instant Pot Butternut Squash Soup
This filling and creamy butternut squash soup is made entirely in an Instant Pot and is the ultimate heartwarming comfort food. It's also naturally vegan, gluten free, dairy free, and easy to make in under an hour!
Get the recipe >>
Carrot Ginger Soup (Instant Pot or Stove Top)
This carrot ginger soup makes for an easy, healthy and heartwarming winter dish! It's creamy with a subtle spicy kick of ginger, gluten free, dairy free, sugar free and perfect for those on a paleo diet. Even better, it will be ready in 30 minutes!
Get the recipe >>
Cranberry Pumpkin Banana Bread
Cranberry pumpkin banana bread combines bananas and canned pumpkin with dried cranberries for a moist, heavenly scented breakfast!
Get the recipe >>
Roasted Delicata Squash and Brussels Sprouts
A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.
Get the recipe >>
Pan-Fried Brussels Sprouts with Bacon
These brussels sprouts are pan-fried with crumbled bacon and butter for a light and flavorful side dish!
Get the recipe >>
Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes are fully loaded, perfectly sweet and so filling they could be considered a dessert!
Get the recipe >>
Easy Apple Crisp Recipe for Two
Warm, cozy apple crisp recipe for two! Spiced apples are covered with a cinnamon oat crumble topping and baked until hot and gooey for the perfect small batch fall dessert.
Get the recipe >>
Maple Sugar Cookies (No Chill, Cutout Cookies)
Soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor. Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing! Check out the video in the body of the post for step by step instructions.
Get the recipe >>
Soft Maple Sugar Cookies
These soft maple sugar cookies are the pillowy partner to my maple sugar cookie cutout recipe – no chilling required, and ready in under 30 minutes! Top with a drizzle of sweet maple icing for even more maple flavor.
Get the recipe >>
FAQs
How to do Thanksgiving for 2 people?
This post outlines exactly what ingredients you need to make a spectacular, but easy, Thanksgiving dinner just for two people. The key is that you don't need a dozen sides if you're only making dinner for two people. You're having an intimate Thanksgiving dinner and it's just you two, so you should make only what you want to eat!
How to cook Thanksgiving dinner with one oven?
The great news is that this post outlines exactly what you need to do to make Thanksgiving dinner with just one oven. In fact, you're making it with just one saucepan and one sheet pan!
What is the best baked turkey seasoning?
I like to keep things pretty simple. Seasoning the turkey breast with salt and pepper, and then coating in a garlic, sage and thyme mixture with melted butter is savory perfection.
How much turkey for two people?
For a boneless turkey breast like I call for in this recipe, you're looking at around 1/2 pound per person (plus leftovers!). I call for a 2 pound breast to allow for those leftovers, but you can get a smaller one if you're prefer not to have leftovers.
How to make jar gravy taste homemade?
Add some of the juices from your cooked turkey, a pinch each of minced thyme, garlic powder and pepper, give it a stir and voila! It will be a noticeable improvement and deserving of your love.
I hope this information helps!
Do you have any questions about making a Thanksgiving dinner for two that I didn't answer? Let me know in the comments below!
Leave a comment
Thanksgiving Dinner for Two Recipe
5 from 22 votes
This post will outline how to make a small Thanksgiving dinner for two people – almost everything is made on one sheet pan, ready in less than 2 hours and you'll still have some delicious leftovers! I'm even including a timeline infographic for when to make what and how much can be prepared ahead of time.
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 2 hours hours
Servings: 2 servings (plus leftovers)
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
Equipment
Ingredients
For the sweet potatoes
- 2 small to medium sweet potatoes
- olive oil
- salt and pepper, to taste
- unsalted butter, brown sugar, honey, cinnamon, or mini marshmallows for topping (optional)
For the stuffing
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 cup onion, diced (about 1 small onion)
- 1 cup diced celery
- 8 ounces chicken broth
- 6 ounces of cubed stuffing mix, half of a 12 ounce package
- 1 cup cornbread, cubed (optional, but encouraged)
- 1 Tablespoon sage leaves, chopped
- ½ cup fresh parsley, chopped
- salt and pepper, to taste
For the turkey
- 1 2-pound boneless, skin-on turkey breast
- Salt and pepper
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 teaspoon minced sage
- 1 teaspoon minced thyme leaves
For the green beans
- 6 ounces green beans
- 1 clove garlic, thinly sliced
- olive oil
- salt and pepper
- sliced or slivered almonds, for topping
Instructions
Preparation
Preheat oven to 400°F (204°C).
Line a large high-sided sheet pan with aluminum foil, making sure to cover the bottom and sides, folding the ends of the foil over the edges of the pan.
For the sweet potatoes
Rinse and scrub the outside of your sweet potatoes and pat dry.
2 small to medium sweet potatoes
Slice each sweet potato in half width-wise.
Rub them all over with just enough olive oil to coat, and sprinkle with kosher salt.
olive oil
salt and pepper
Place your four potato halves, cut side up, on one end of your foil-lined baking sheet.
For the stuffing
In a medium saucepan, heat butter over medium high heat until melted.
¼ cup (56 ¾ g) unsalted butter
Add garlic, onion, and celery and stir frequently until tender.
2 cloves garlic
1 cup (160 g) onion
1 cup (101 g) diced celery
Add chicken broth, give it a stir, and bring to a boil.
8 ounces (226 ⅘ g) chicken broth
Remove from heat and add stuffing mix, cornbread (if including), sage, and parsley, and stir to coat and combine. Add salt and pepper as you see fit.
6 ounces (170 g) of cubed stuffing mix
1 cup (236 ⅗ g) cornbread
1 Tablespoon sage leaves
½ cup (30 g) fresh parsley
salt and pepper
Transfer to baking sheet on the opposite side of the baking sheet from the potatoes, leaving a well in the center for the turkey. Leave a gap between the potatoes and cornbread for the green beans.
For the turkey
Pat turkey breast dry and season all over with salt and pepper.
1 2-pound boneless, skin-on turkey breast
Salt and pepper
In a small bowl, stir to combine butter, garlic, sage, and thyme.
2 tablespoons unsalted butter
2 garlic cloves
1 teaspoon minced sage
1 teaspoon minced thyme leaves
Using a pastry brush or your hands, rub the turkey all over with the butter mixture.
Place the seasoned turkey breast in the center of the stuffing, directly onto the foil (not on top of the stuffing).
Time to roast: Part I
Place the prepared baking sheet containing the sweet potatoes, stuffing and turkey in the oven on the middle rack and let it roast at 400°F for 40 minutes.
Prep the green beans
In a small bowl, toss green beans with a drizzle of oil, sliced garlic, salt and pepper.
6 ounces (170 g) green beans
1 clove garlic
Time to roast: Part II
After everything else has roasted for about 40 minutes, carefully remove the pan from the oven and add the green beans to the center of the pan.
Put back in the oven to roast for another 15-20 minutes, or until the sweet potatoes and green beans are tender, and the stuffing is golden brown.
The most critical part of all of this, of course, is that the turkey is cooked to 165°F (you can remove it from the oven at 160°F it will come up to 165°F while it rests). If your turkey is not yet to temperature when the rest of the sides are ready, transfer the turkey breast to a separate baking sheet and place it back in the oven until it's cooked to the proper temperature.
Cover the other baking sheet with prepared items with aluminum foil and set in a warm place while you wait for the turkey to be done.
Alternatively, if the turkey isn't going to be much longer, you can instead use pieces of aluminum foil to cover everything except the turkey to prevent them from browning too much while the turkey finishes.
Once the turkey is cooked to 165°F, transfer to a cutting board that has a well around the edges to catch the juices to let it rest for at least 15 minutes. Slice as desired.
Serve!
If you want a formal presentation, transfer everything to a large platter and each of you can serve yourselves at the table.
If you want the quickest route to eating, portion what you'd like between two plates and dig in!
Video
Notes
Read the whole post carefully, as there is too much helpful information than what can fit into this box!
Nutrition Facts
Calories: 1701kcal | Carbohydrates: 146g | Protein: 114g | Fat: 72g | Saturated Fat: 32g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 2233mg | Potassium: 2866mg | Fiber: 16g | Sugar: 29g | Vitamin A: 35328IU | Vitamin C: 55mg | Calcium: 398mg | Iron: 13mg
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Recipe created by Leslie Kiszka
