60-Minute (Mini) Thanksgiving:
Mayo-Roasted Chicken Wings, Cranberry and Spice Brussel Sprouts + Pumpkin-Pecan Stuffing
 
Prep time
Cook time
Total time
 
A quickie, Thanksgiving-inspired meal with all the flavors of the holiday in three quick dishes. The real beauty? Everything comes together in one mixing bowl (and a zip-top bag) and two sheets pans -- and cooks at one oven temp. And because the chicken gets a head start roasting while you prep the sides, the whole thing gets to the table in about 60 mins. Perfect for your own mini-Thanksgiving (it serves about 4 people) or a tasty, autumnal meal any time of year.
By:
Makes: about 4 servings
Ingredients
  • For the Mayo-Roasted Chicken Wings // GF
  • 2.5 lbs chicken wings
  • ¾ cup mayo
  • ½ tsp dried ground sage
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • For the Cranberry + Spice Brussel Sprouts // GF + Vegan
  • 1 lb Brussel sprouts, halved
  • ¼ cup melted coconut oil or avocado oil
  • ¼ cup dried cranberries
  • 1 ounce bourbon (or stock)
  • ¼ diced white onion
  • 1 T agave (or maple syrup)
  • 1.5 tsp garam masala
  • ½ tsp salt
  • For the Pumpkin-Pecan Stuffing with Cheddar + Thyme // Vegetarian
  • 2 eggs
  • ¼ cup melted coconut oil or avocado oil
  • ¼ cup maple syrup
  • 1 generous cup pumpkin puree
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • generous ½ tsp dried thyme, lightly crushed
  • ½ tsp paprika
  • ½ cup diced cheddar cheese
  • ½ cup chopped pecans
  • 4 slices good, whole grain sandwich bread, cut into about ½" cubes
  • Optional Extras
  • fresh herbs (parsley, sage) for serving
  • pomegranate seeds, for serving
  • pie, for EATING (and, um, not home-making)
Instructions
  1. Preheat oven to 400F. Position two oven racks in the center of your oven (or as close as possible).
  2. For the chicken: combine mayo and spices in large zip-top bag. Add chicken and toss to thoroughly coat. Arrange mayo-coated wings on a large, ungreased rimmed baking sheet. Put into preheated oven on upper-center rack for 45-50 mins or until deep golden brown and crisp.
  3. For the Brussel sprouts: While chicken roasts, grease a second large, rimmed baking sheet with coconut oil or baking spray. In a large bowl, toss together all Brussel sprouts ingredients. Turn out onto one half of the prepared baking sheet (leaving room for stuffing on the second half -- sneaky!!).
  4. For the stuffing: In the same (now empty) large bowl, whisk together eggs, oil, maple syrup, pumpkin puree and spices until well combined. Fold in cheese, nuts and bread until moistened. Turn out onto second half of prepared baking sheet in loose clumps. Do not overpack stuffing mixture together.
  5. When chicken has about 30 mins remaining, add second sheet tray of veggies and stuffing on lower rack and set timer for 40 mins. (The chicken will be done with about 10 mins left on the sides -- just enough time for it to rest a bit before serving.)
  6. Salt and pepper veggies to taste, if needed, and garnish with optional extras.
  7. Enjoy your mini Thanksgiving meal followed up with fat slices of store-bought (oh, ok, homemade, if you're a real sucker) pie! Yay!
Notes
Don't let the fact that these three recipes are tied together stop you from enjoying any one of them on their own. The chicken wings, in particular, are a real treat, even though the whole roasting in mayo thing seems kind of bonkers. There's something about that combo of oil and eggs that produces the juiciest, most flavorful, browned chicken you can imagine -- and the pan drippings!!!! -- oh my. Ambitious sorts may even want to make a quick sauce with those tasty morsels. Or you can just follow my lead and scrape those tasty brown bits off the back of a spatula like candy. ;)
Recipe by the pig & quill at https://thepigandquill.com/60-minute-mini-thanksgiving-mayo-roasted-chicken-wings-cranberry-and-spice-brussel-sprouts-pumpkin-pecan-stuffing/