The Ardent Epicure

An Ode to the Pleasures of Food

Stuffed Cornish Game Hens

What you will need:
2 Cornish Hens
1/4 cup butter
1 small garlic clove, minced
1/2 teaspoon lemon, zest
Pinch of salt and pepper
For Stuffing:
3 tablespoons olive oil,
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
3/4 teaspoon chopped fresh mint
1 medium onion, diced
Salt and freshly ground pepper
3 apples, diced
1/4th cup cranberries, dried
1 1/2 cups pecans
1 egg
1/2 cup heavy cream
1 1/2 cups chicken broth
3 cups sourdough bread, cubbed 

Let's get stuffing:
Add oil to a sauté pan over medium heat
Sauté onions, until caramelized about 15 minutes
Season with salt and pepper, and remove onions
 Add apples to pan, until softened
Add pecans in with apples, until pecans are coated

In a large mixing bowl whisk together egg, cream, broth, and salt and pepper
Add sourdough bread, caramelized onions, apples and pecans
Add sage, thyme and mint
 Using a wooden spoon, mix the stuffing until well combined

Lets get baking:
Stuff each hen with 3/4 cup stuffing.
Place extra stuffing in a greased 1-qt. baking dish; refrigerate
 Place hens breast side up on a rack in a greased 9x13 baking dish
 Cover loosely with foil, bake at 375 degrees for 45 minutes
In a separate sauce pan, melt butter, garlic and lemon zest
Salt and pepper to taste
Brush hens, and continue to bake, uncovered, for additional 30 minutes
Meat thermometer should read 180 degrees for hens and 165 degrees for stuffing
 Bake the extra stuffing, covered, for 30 minutes

Try a Pinot Noir or other light bodied red with your game birds

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