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Thanksgiving Dinner for 2 in Under 2 Hours!

  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Servings: 2
  • Course: Main Dish

Thanksgiving dinner doesn’t have to feed an army and take all day. Make a delicious dinner for two in under two hours using one oven.

Reynolds Kitchens Tip

This recipe is all about timing so it is very important to have all items gather before you get started. Also, because there will be two pans in the oven at once, it’s important to remember to rotate pans between the bottom and top rack halfway through cooking.

Ingredients

Equipment

  • 2 18x13x1-inch baking pans
  • 1 Reynolds Bakeware pan with 2” lip
  • 1 6-cavity muffin pan

For the Sweet Potatoes

  • 2 medium sweet potatoes, choose long and thin potatoes, rather than fat and round
  • 1 tablespoon olive oil
  • 2 teaspoons brown sugar
  • 1/4 cup chopped pecans
  • 1/2 cup marshmallows
  • Reynolds Wrap® Aluminum Foil

For the Cornish Hens

  • 2 Cornish Hens
  • 1 lemon, cut into 8 wedges
  • 2 large sprigs of rosemary
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 Reynolds® Oven Bags – large

For the Stuffing

  • 2 tablespoons unsalted butter
  • 1/3 onion, finely chopped
  • 1 stalk of celery, chopped in to 1/4-inch slices
  • 1 clove garlic, minced
  • 1 tablespoon pumpkin seeds
  • 2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 3/4 cups chicken stock
  • Salt and pepper to taste
  • 3 cups of day-old bread, cut into 1-inch by 1-inch squares
  • 1 egg, beaten
  • Reynolds Wrap® Aluminum Foil

For the Brussel Sprouts

  • 1/2 pound brussel sprouts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Reynolds® Parchment Paper

For the Mashed Potatoes

  • 2 russet potatoes
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Directions

Step 1

PREHEAT oven to 375F.

Step 2

WASH and scrub sweet potatoes. Poke deep holes into each sweet potato. Brush with olive oil, then wrap each in Reynolds Wrap® Aluminum Foil. Transfer to one half of a sheet pan.

Step 3

STUFF the cavity of each Cornish hen with lemon and rosemary. Brush the skins with olive oil and season with salt and pepper. Transfer both hens into a large Reynolds® Oven Bag, then place on the same sheet pan as the sweet potatoes on the opposite side of the pan. Transfer to bottom rack of the oven. We recommend placing the Oven Bag in a pan with at least a 2” lip, such as a Reynolds Bakeware Dish.

Step 4

START the stuffing. Line a baking sheet with Reynolds® Parchment Paper. Melt the butter in a skillet; add the onion, celery, garlic, pumpkin seeds, sage and rosemary. Cook over medium heat for 3 to 4 minutes. Add stock and continue cooking until mixture comes to a boil. Remove from heat and stir in salt and pepper. Toss the bread in the beaten egg, the place bread pieces in the bottom of a greased 6-cavity muffin tin. Pour the vegetable/stock mixture on top.

Step 5

PLACE the stuffing cups on one-side of a parchment lined baking sheet. Transfer to the top rack of the oven and set the timer for 30 minutes.

Step 6

START brussel sprouts. While the above items are cooking, wash, then chop brussel sprouts in half. Toss in olive oil and season with salt and salt and pepper. Set aside.

Step 7

REMOVE stuffing cups from the oven with the 30 minute time is up. Cover the stuffing cups with foil, then add the brussel sprouts to the opposite side of the pan. Return to the oven on the lower rack, and move the Cornish hen and sweet potatoes to the top rack and continue cooking for an additional 30 minutes.

Step 8

START the mashed potatoes. While the above items are cooking, peel and chop russet potatoes. Boil potatoes and cook until tender. Drain water and transfer to a medium bowl. Add butter, milk, garlic, and salt and pepper to taste. Mash until thick and fluffy. Cover with foil and set aside.

Step 9

REMOVE both sheet pans from the oven when the 30-minute timer is up. Check the Cornish hen to ensure chicken is tender and juices run clear or meat thermometer reads 170°F for breasts, 180°F for other pieces. Remove from sheet pan and let rest for 10 min. (*note return Cornish hen to oven if longer baking time is needed).

Step 10

PEEL back the foil on the sweet potatoes. Using a knife cut down the center of each potato and push the ends together. Add brown sugar, pecans and marshmallow. Pull the foil back over and return to the oven for 5 to 7 minutes.

Step 11

TRANSFER roasted brussel sprouts to a serving dish. Top each of the stuffing cups with mashed potatoes. Transfer the cooked Cornish hens to dinner plates.

Step 12

REMOVE sweet potatoes from oven and serve with the rest of the prepared meal.

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