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Cornish
Hens, Stuffing Balls,
Gravy Recipe
recipe and
photograph by www.finedinings.com
Serves 10
Cornish Game Hens
5 Cornish Game Hen, halved lengthwise, cleaned, backbone removed
1 tablespoon Dijon mustard
1 tablespoon Butter, melted
Salt & pepper
In a small bowl combine mustard, butter, salt and pepper. Place Cornish game hens
skin side up on a greased foil lined baking sheet; brush with the mustard mixture. Roast in oven at 425° for 35 minutes or until
juices run clear. Remove from oven, blot on a paper towel; place a halved Cornish game hen on each serving plate and serve
with 3 stuffing balls and gravy.
Savory Stuffing Balls
4 tablespoons butter
1 cup onions chopped
1/2 cup celery, chopped
6 cups dry bread cubes
2 eggs, beaten slightly
2 cups 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
2 tablespoons melted butter
garnish with sage leaves
In a skillet melt butter over medium-high
heat, sauté onion and celery until softened; transfer to large bowl, add bread cubes. In a smaller bowl combine eggs,
water, parsley, sage, poultry seasoning, pepper and nutmeg; add to bread mixture and blend well. Roll into 2-inch balls;
place on a greased baking sheet; drizzle with melted butter; bake uncovered at 375° for 20 minutes.
Serve 3 stuffing balls per person; garnish with sage leaves. Makes approximately 30 balls
Gravy
1/2-cup chicken broth
1/2-cup red wine
2 tablespoons butter, softened
1 teaspoon fresh thyme
In a saucepan over medium high heat combine broth and red wine, bring to a boil and reduce to 1/2 cup. Whisk in
butter, remove from heat, add fresh thyme and serve with Cornish hens.
Wine suggestion: Merlot; Pinot Noir
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