Thanksgiving: Stuffed Cornish Game Hens with Cranberry Glaze *
Source of Recipe
The Seattle Times
List of Ingredients
- -- Glaze --
- 2� cups cranberries, rinsed and drained
- � cup dry red wine (such as burgundy)
- 3 Tbsp honey
- 1 Tbsp olive oil
- .
- -- Game Hens and Stuffing --
- 1 Tbsp melted butter
- 1/3 cup minced onion
- 1/3 cup minced celery
- 1/3 cup cranberries, rinsed and drained, coarsely chopped
- 2 cups French bread cubes, �-inch thick
- � cup chicken broth
- � cup finely chopped parsley
- 1 tsp dried sage, crushed
- � tsp dried thyme, crushed
- � tsp salt, divided
- � tsp freshly ground black pepper, divided
- 4 Cornish game hens, giblets removed, thawed, rinsed and dried
Instructions
- To prepare the glaze:
Combine cranberries and wine in a saucepan, bring to a boil, reduce heat and simmer 5 minutes. Stir in honey and continue simmering 2 minutes. Strain glaze, stir in oil, and set aside.
- To prepare the game hens and stuffing:
Melt butter in a saucepan over medium heat; add onion, celery and cranberries. Saut� 3 minutes. Add saut�ed mixture to the bread cubes. Let cool. Stir in chicken broth, parsley, sage, thyme, � teaspoon salt and 1/8 teaspoon pepper.
- Stuff game hens with the stuffing and tie drumsticks together with kitchen string. Place hens in a roasting pan.
- Brush some of the glaze over each game hen and sprinkle with a little salt and pepper. Place in a preheated 450� F oven for 20 minutes.
- Reduce heat to 350� F and continue roasting for 45 minutes longer. Baste hens with glaze and sprinkle with salt and pepper twice more during the cooking time. Remove hens from oven and let rest 5 minutes. Cut strings and serve a game hen to each person.
Makes 4 servings.
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