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Cornish Game Hens are good any time of the year, I don't wait until
Thanksgiving to enjoy them,
they are a great alternative to a Thanksgiving turkey dinner.
I created these little Savory Stuffing Balls... a good idea to
serve any time of the year and they are so easy to make,
I don't wait until
Thanksgiving to enjoy them,
they are a great accompaniment to a chicken dinner too.
I
have prepared these many times,
they are a snap to put together and look really neat on a dinner plate
....
they are especially good to serve when you don't have
a large group dining at your table.
Check out my easy to make Cranberry
Jelly Turkey Garnish to add to
your gourmet dinner
and
see how easy my idea is to make Pureed
Sweet Potato Won Ton Baskets
for a beautiful presentation enhancing any dinner plate.
Cornish Game Hens
with Savory
Sage Stuffing
Balls
this recipe was created by
Peggy Bucholz and photographed for
www.finedinings.com
Serves 10
Cornish Game Hens
5 Cornish Game Hens, halved lengthwise,
cleaned, backbone removed
1 tablespoon Dijon mustard
1 tablespoon Butter
Salt & pepper
Savory Sage 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
Sauce
1/2-cup chicken broth
1/2-cup dry red wine
2 tablespoons butter
1 teaspoon fresh thyme
Sage leaves for
garnish
Prepare
Cornish Hens
In a small bowl combine mustard, 1 tablespoons butter, salt and pepper. Place
Cornish game 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 Cornish game birds from oven and blot on paper towels. Put
on top the gravy with 3
savory stuffing balls, garnish and serve. Make Savory Sage
Stuffing Balls
In a skillet melt butter over medium-high
heat, sauté onion and celery until softened; transfer to a large bowl, add dry
bread cubes.
In a smaller bowl combine beaten eggs, chicken broth or water, parsley, sage, poultry seasoning, pepper and nutmeg; pour over the bread mixture and blend well.
Use your hands to roll stuffing into 2-inch or smaller balls;
place on a greased baking sheet or mini muffin tin; drizzle with 2 tablespoons melted butter; bake uncovered at 375° for 20 minutes.
Serve approximately 3 per person with roast turkey, chicken or Cornish game hens,
they are so cute and absolutely delicious.
Makes approximately 30 stuffing balls.
Make Sauce
In a saucepan over medium high heat combine chicken broth, red wine and 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.
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