Cornish Game Hens with Savory Sage Stuffing Balls
prepare this easy main entree at any season of the year

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You don't have to wait until Thanksgiving to enjoy this recipe, make this any time of the year. I created this for a gourmet dinner party making the dressing into little balls for a different presentation.

Cornish Game Hens
this recipe was created by Peggy Bucholz and
photographed for
www.finedinings.com


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Prep Time: 55 min      Cook Time: 55 min      Servings: 10

Hens:
5 Cornish Game Hens , halved lengthwise, cleaned, backbone removed
1 tablespoon Dijon mustard
1 tablespoon Butter
Salt and pepper

Preheat oven to 425 degrees F.

In a small bowl combine ingredients. Place hens skin side up on a greased foil lined baking sheet and brush with the mixture. Roast for 35 minutes or until juices run clear. Remove from oven and blot on paper towels.

Stuffing Balls:
1 cup onions chopped
4 tablespoons butter
1/2 cup celery , chopped
6 cups dry bread cubes
2 eggs , beaten slightly
2 cups chicken broth or 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 butter, melted

Lower oven temperature to 375 degrees.

In a skillet melt butter over medium-high heat, saute onion and celery until softened; transfer to a large bowl, add bread cubes.

In a smaller bowl combine eggs, broth or water, parsley, sage, poultry seasoning, pepper and nutmeg; pour over the bread cubes and blend well.

Use your hands to roll stuffing into 2-inch or smaller balls; place on a greased baking sheet or in a mini muffin tin; drizzle with 2 tablespoons melted butter; bake uncovered for 20 minutes. they are so cute and absolutely delicious. Makes approximately 30 stuffing balls.

Sauce:
1/2-cup chicken broth
1/2-cup dry red wine
2 tablespoons butter
1 teaspoon fresh thyme
Sage leaves for
garnish

In a saucepan over medium high heat combine chicken broth, red wine and 1 teaspoon fresh thyme. Bring to a boil and reduce to 1/2 cup. Turn off heat, whisk in 2 tablespoons butter. Strain and spoon sauce onto plates. Arrange hens on top the sauce, add 3 stuffing balls to each plate, garnish with sage leaves if desired and serve.

Wine recommendation: Pinot Noir; Merlot

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established 2001 www.finedinings.com