Thanksgiving Dinner for 2 in Under 2 Hours!

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.

  • Prep Time

    45 minutes

  • Servings


  • Cook Time

    60 minutes

  • Course

    Main Dish

You’ll Need...

Oven Bags


  • Equipment

  • For the Sweet Potatoes

  • For the Cornish Hens

  • For the Stuffing

  • For the Brussel Sprouts

  • For the Mashed Potatoes


PREHEAT oven to 375F.

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.

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 Kitchens® 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 Kitchens® Bakeware Pan.

START the stuffing. Line a baking sheet with Reynolds Kitchens® 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.

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.

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.

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.

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.

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).

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.

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.

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