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This is good any time of the year, I don't wait until
Thanksgiving to enjoy it,
it's a great alternative to a Thanksgiving turkey dinner.
Many times I
have prepared this,
it is a snap to put together especially
when you don't have a large amount of people dining at your feast
table.
Cornish Hens
with Savory Stuffing
Balls
recipe and
photograph by www.finedinings.com
Serves 10
5 Cornish Game Hen, halved lengthwise,
cleaned, backbone removed
1 tablespoon Dijon mustard
9 tablespoon Butter, divided
Salt & pepper
1 cup onions chopped
1/2 cup celery, chopped
6 cups dry bread cubes
2 eggs, beaten slightly
2 cups hot water
4 tablespoons dried parsley flakes
4 teaspoons dried rubbed sage
2 teaspoons dried poultry seasoning
1/2 teaspoon freshly cracked black pepper
1 teaspoon freshly grated nutmeg
1/2-cup chicken broth
1/2-cup dry red wine
1 teaspoon fresh thyme
Sage leaves for
garnish
In a small bowl combine mustard, 1 tablespoons butter, salt and pepper. Place
Cornish hens
skin side up on a greased foil lined baking sheet and brush with mixture. Roast at 425° for 35 minutes or until
juices run clear. Remove and blot on paper towels.
In a skillet melt 4 tablespoons butter over medium-high
heat, sauté onion and celery until softened; transfer to large bowl, add bread cubes. In a smaller bowl combine eggs,
hot water, parsley, sage, poultry seasoning, pepper and nutmeg; add to bread mixture and blend well.
Use your hands to roll into 2-inch stuffing balls;
place on a greased baking sheet; drizzle with 2 tablespoons melted butter; bake uncovered at 375° for 20 minutes.
Makes approximately 30 stuffing balls.
In a saucepan over medium high heat combine chicken broth and red wine, bring to a boil and reduce to 1/2 cup. Whisk in
2 tablespoons butter, remove from heat, add fresh thyme and spoon
gravy onto plates. Put hens on top the gravy with 3 stuffing balls,
garnish with sage leaves and serve.
Wine
suggestion: Merlot; Pinot Noir
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