Stuffed Cornish Hens Recipe
Ingredients
| Maple syrup | 3 Tablespoon | |
| Unsalted butter | 2 Teaspoon, melted | |
| Frozen chopped spinach package | 1 , squeezed | |
| Pear | 1 Large, chopped | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Red onion | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| 2 Cornish game hens | ||
Directions
1. Preheat the oven to 350°F. Place a rack in a roasting pan.
2. Combine 2 tablespoons of the maple syrup and the melted butter in a small bowl until smooth; set aside.
3. To make the stuffing, combine the remaining 1 tablespoon maple syrup, the spinach, pear, pecans, red onion, salt, nutmeg, and pepper in a medium bowl. Spoon half the filling into the main cavity of each of the hens. Tie the legs together with kitchen string to seal the stuffing inside.
4. Place the hens on the rack in the roasting pan. Baste with some of the syrup and butter mixture. Bake, basting every 15 minutes with the syrup and butter mixture, until an instant-read thermometer inserted in a thigh registers 180°F, about 1 hour 15 minutes. (When there is no longer any syrup and butter mixture, continue to baste the hens with the pan juices.)
5. Transfer the hens to a carving board; let stand about 5 minutes. Cut each hen in half along the breastbone, so that each piece has a leg and thigh. Pour the pan juices into a measuring cup and skim off any fat.
2. Combine 2 tablespoons of the maple syrup and the melted butter in a small bowl until smooth; set aside.
3. To make the stuffing, combine the remaining 1 tablespoon maple syrup, the spinach, pear, pecans, red onion, salt, nutmeg, and pepper in a medium bowl. Spoon half the filling into the main cavity of each of the hens. Tie the legs together with kitchen string to seal the stuffing inside.
4. Place the hens on the rack in the roasting pan. Baste with some of the syrup and butter mixture. Bake, basting every 15 minutes with the syrup and butter mixture, until an instant-read thermometer inserted in a thigh registers 180°F, about 1 hour 15 minutes. (When there is no longer any syrup and butter mixture, continue to baste the hens with the pan juices.)
5. Transfer the hens to a carving board; let stand about 5 minutes. Cut each hen in half along the breastbone, so that each piece has a leg and thigh. Pour the pan juices into a measuring cup and skim off any fat.
Chef
