Heat the oven to 375°F. Line an 8-by-11-inch rimmed sheet pan with foil. Fold a large sheet of foil in half, then turn up its edges to form a tray that covers half the pan. Make two smaller foil trays for the other half. Crimp the edges well to help keep each dish separate.

In a large bowl, combine the onion, garlic, celery, sourdough cubes, chicken stock, parsley, sage, rosemary, thyme, and beaten eggs. Season with salt and black pepper. If the bread seems dry, add a little more stock. Let the mixture rest for 15 minutes, then spread it in the large foil tray and make a well in the center.

Stir together the melted butter, sage, rosemary, thyme, and garlic. Season the turkey breast generously with salt and pepper, then coat it with the herb butter. Set the turkey in the well in the stuffing. Bake for 30 minutes.

While the turkey and stuffing bake, toss the sweet potato slices with the melted butter, 1 tablespoon of the brown sugar, cinnamon, and a pinch of salt. Spread them in one small foil tray, overlapping the slices as needed. Top with the mini marshmallows and the remaining brown sugar. In a separate bowl, toss the green beans with olive oil, garlic, salt, and pepper. Spread them in the other small tray.

After the turkey has baked for 30 minutes, carefully add the sweet potato and green bean trays to the open half of the sheet pan. Bake for another 30 to 40 minutes. Check the turkey with an instant-read thermometer, place it in the thickest part of the breast. It must reach 165°F. If the turkey is ready before the sides, transfer it to a clean plate to rest and continue baking the sides as needed.

Let the turkey rest for several minutes before slicing. Serve the turkey with the stuffing, sweet potatoes, green beans, and cranberry sauce.