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1
Meanwhile, stir together stuffing mix, 1 1/2 cups of the turkey stock, and remaining 1/4 cup butter in a bowl. Make a pouch with aluminum foil. Transfer stuffing mixture to pouch, and seal. Add pouch to baking sheet with turkey and sweet potato, and cook until a thermometer inserted in thickest portion of turkey reaches 160u00b0F and potato is tender, about 10 more minutes. Remove from oven. Transfer turkey and potato to a plate, and cover loosely with aluminum foil.
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2
Increase temperature to 400u00b0F. Leave stuffing mixture on baking sheet; add green beans to turkey drippings. Sprinkle beans with 1/4 teaspoon of the salt and remaining 1/4 teaspoon pepper. Return to oven, and bake at 400u00b0F until beans are tender, about 10 minutes.
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3
Heat reserved 1 tablespoon butter mixture in a small saucepan over medium-high until melted and fragrant, about 1 minute. Whisk in flour, and cook, whisking often, until mixture has a nutty fragrance, about 1 minute. Whisk in remaining 1 cup turkey stock; cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in remaining 1/4 teaspoon salt. Remove from heat, and cover to keep warm.
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4
To serve, slice turkey, and drizzle with gravy. Remove stuffing from pouch, and fluff with a spoon. Sprinkle green beans with fried onions. Cut sweet potato in half, and top with butter, maple syrup, and pecans. Serve with cranberry sauce.
