Game Hens with Fruit-and-Sausage Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Don't be intimidated by the length of this recipe; it's really four recipes in one. Ingredients:
2 (1 1/2-pound) rock cornish game hens |
teaspoon southern france spice mix |
1 teaspoon olive oil |
1/4 cup chopped shallots |
2 cups (1-inch) french bread cubes (about 2 slices) |
1 cup chopped peeled rome apple |
1/4 pound diced smoked turkey sausage |
1/4 cup dried cranberries |
1/4 cup coarsely chopped pitted prunes |
1 teaspoon southern france spice mix |
1/4 teaspoon pepper |
1/8 teaspoon salt |
4 (1/2-inch-thick) slices french bread |
1/4 cup boiling water |
2 tablespoons dried cranberries |
2 tablespoons chopped shallots |
6 black peppercorns |
1 cup apple juice |
1 cup cranberry juice cocktail |
2 tablespoons dry red wine |
2 teaspoons cornstarch |
1/2 teaspoon fresh lemon juice |
1/8 teaspoon southern france spice mix |
chopped fresh parsley (optional) |
fresh sage (optional) |
Directions:
1. Preheat oven to 350°.
2. For the hens: Remove and reserve giblets and necks from hens. Rinse hens under cold water, and pat dry. Halve hens lengthwise; trim excess fat. Loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat. Rub 1/2 teaspoon Southern France Spice Mix beneath skin of each hen half. Set aside.
3. For the stuffing: Heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup shallots; sauté 2 minutes. Add bread cubes and next 7 ingredients (bread cubes through salt); cook 1 minute, stirring until well-blended. Remove from heat.
4. Arrange bread slices in a 13 x 9-inch baking dish. Spoon 3/4 cup stuffing mixture onto each bread slice. Place 1 hen half, skin side up, over each mound of stuffing mixture. Bake at 350° for 45 minutes.
5. For the sauce: Combine boiling water and 2 tablespoons cranberries in a small bowl. Let stand 30 minutes. Drain.
6. Cook giblets, necks, 2 tablespoons shallots, and peppercorns in a large nonstick skillet over medium-high heat until browned. Add apple and cranberry juices; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until reduced to 1 cup. Strain through a sieve over a bowl; discard solids. Return liquid to skillet. Combine wine and cornstarch in a bowl; stir well. Add cornstarch mixture, rehydrated cranberries, lemon juice, and 1/8 teaspoon Southern France Spice Mix to skillet. Bring to a boil. Cook 1 minute or until thick; stir constantly. Serve with hens and stuffing. Garnish with parsley and sage, if desired.
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