Roasted Cornish Game Hens with Cornbread Stuffing Recipe Video

Summary

Preparation Time30 MinCooking Time2 Hr 30 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
TasteMethod
SpecialityMain Ingredient
Interest GroupHealthy,

Ingredients

For stuffing
 Cornbread4 Cup (64 tbs) (store bought or homemade)
 Butter3 Tablespoon
 Diced onion1 Cup (16 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Granny smith apple2 , peeled, diced
 Craisin1⁄2 Cup (8 tbs)
 Garlic powder1 Tablespoon
 Salt1 Teaspoon
 Pepper1 Teaspoon
 Dried sage2 Teaspoon
 Dried rosemary1 1⁄2 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Toasted almonds3⁄4 Cup (12 tbs), chop
 Chicken stock1⁄4 Cup (4 tbs)
 Apple juice1⁄8 Cup (2 tbs)
For game hen
 Cornish game hen4 , rinsed, patted dry (11/4-1 1/2 pound)
 Chopped fresh sage1 Tablespoon
 Coarse kosher salt2 Teaspoon
 Freshly ground black pepper1 Teaspoon
 Garlic powder2 Teaspoon
For onion and mushroom tartlets
 Button mushroom10 Small, dice
 Onion1 Medium, dice
 Extra virgin olive oil1 Teaspoon
 Herbes de provence/Thyme1⁄2 Teaspoon
 Sherry1⁄4 Cup (4 tbs)
 Chive and onion cream cheese1 Tablespoon (heaping tablespoon)
 Chopped pecans1⁄4 Cup (4 tbs)
 Gruyere cheese1 Cup (16 tbs), shredded
 Pie crust1 (prepared)
For roasted brussels sproutsu
 Brussel sprouts1 1⁄2 Pound
 Olive oil3 Tablespoon
 Kosher salt3⁄4 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
For corn maque choux
 Butter2 Tablespoon
 Finely chopped onion1 Cup (16 tbs)
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Fresh corn kernels2 Cup (32 tbs)
 Heavy whipping cream3⁄4 Cup (12 tbs)
 Chopped fresh thyme1 Teaspoon
 Hot pepper sauce1⁄2 Teaspoon (or to taste)
 Green onion1 , finely chopped
 Fresh italian parsley2 Tablespoon, chop
 Fresh basil1 Tablespoon, chop
 Coarse kosher salt To Taste

Nutrition Facts

Serving size

Calories 2551 Calories from Fat 1186

% Daily Value*

Total Fat 132 g203.8%

Saturated Fat 43.5 g217.4%

Trans Fat 0 g

Cholesterol 550.8 mg

Sodium 2468.8 mg102.9%

Total Carbohydrates 223 g74.4%

Dietary Fiber 42.1 g168.5%

Sugars 35.5 g

Protein 121 g241.4%

Vitamin A 75.1% Vitamin C 227.8%

Calcium 54.2% Iron 100.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. For hen, in a small bowl, add salt, pepper, sage, and garlic powder. Mix well.
2. Sprinkle salt mixture lightly into the cavity of each hen. Set aside.
3. Preheat oven to 400 degree F.
4. For Brussels sprouts, cut off the brown ends and yellow outer leaves of Brussels sprouts. Set aside.
5. Grease muffin tins and set aside.

MAKING
6. For stuffing, place a skillet on medium high flame, and melt butter in it.
7. Drop onion, and celery. Saute for 5 minutes.
8. Throw apple, and cook for about 3 minutes or until they begin to soften.
9. Add sage, garlic, rosemary, thyme, salt, and pepper. Mix well.
10. Into a large bowl, transfer the mixture.
11. Put cornbread into the bowl and mix.
12. Pour chicken stock and apple juice. Add toasted almonds and mix to combine.
13. Fill each hen cavity with 1 cup of stuffing.
14. Tuck wing tips under, and tie hen legs together to hold shape.
15. Sprinkle the remaining salt mixture all over the hen.
16. Place a roasting rack in a shallow pan. Put hens on roasting rack thigh side up.
17. Pop pan in oven and roast for 45 minutes or until skin is crisping, at 400 degree F.
18. Turn over the hens, and roast for additional 45 minutes or until the internal temperature reaches at least 165 degree when measured with thermometer.
19. In greased muffin cups, place any leftover stuffing.
20. Place it in oven, cover, and bake for 30 minutes in 400 degree F oven.
21. For caramelized onion, and mushroom tartlets, treat a non-stick pan with olive oil.
22. Drop mushroom and onion. Cook on medium high heat until mushroom begins to lose water and onion is translucent.
23. Add salt, pepper, and herbes de provence. Saute until golden brown.
24. Pour sherry and deglaze pan.
25. Add cream cheese, and pecans. Mix well.
26. Into a large bowl, transfer the mushroom mixture. Add cheese and stir well.
27. Cut pie crust into 12 rounds. In tartlet pan, place the crust.
28. Fill each tartlet cups with equal amount of mushroom mixture.
29. Pop it in oven, and bake for 13-18 minutes, at 400 degree F.
30. For roasted Brussels sprouts, in a large bowl, add Brussels sprouts, olive oil, salt, and pepper. Toss to coat.
31. Line a baking sheet with foil and lay Brussels on it. Place it in oven, and bake for 35-40 minutes or until crisp from out, and tender from the inside. Shake pan occasionally while roasting.
32. Sprinkle kosher salt on them.
33. For corn Maque choux, place a skillet on medium high flame, and melt butter in it.
34. Drop onion, and sauté for 5 minutes or until translucent.
35. Add bell pepper, stir, and cook for another 3 minutes or until they begin to soften.
36. Throw corn, and cook for 2 minutes.
37. Add cream, thyme, and hot pepper sauce. Simmer for 5 minutes or until sauce thickens.
38. Drop green onion, parsley, and basil. Mix well.
39. Taste and season with salt, pepper, and hot sauce.

SERVING
40. Serve roasted Cornish hens with tartlets, roasted Brussels sprouts and corn.
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