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Holiday Hens with Fig Glaze and Cornbread Stuffing (Tyler Florence) Recipe

Holiday Hens with Fig Glaze and Cornbread Stuffing (Tyler Florence) Recipe

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Holiday Hens with Fig Glaze and Cornbread Stuffing (Tyler Florence)

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Ingredients:

Serving

1 1/2 cups dried california figs, pitted and roughly chopped
1/4 cup honey
2 tbsp lemon juice
3 cups warm water
1/2 cup balsamic vinegar
1 stick unsalted butter , for the glaze
kosher salt
freshly ground black pepper
2 tbsp extra-virgin olive oil
1 small onion, finely chopped
1 tsp finely chopped rosemary leaves
1/4 lb loose sweet italian sausage
2 tbsp all-purpose flour
4 cornbread muffins , torn into
1 cup rehydrated dried figs, roughly chopped
salt
pepper
1/2 egg, lightly beaten
1/4 cup heavy cream
1/2 cup chicken stock, homemade or store-bought
4 cornish game hens , 1 to 1 1/2 lb each
4 tbsp unsalted butter, room temperature
kosher salt
freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.
Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.
To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens.
Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1530.26 Kcal (6407 kJ)
Calories from fat	645.21 Kcal
		% Daily Value*
Total Fat	71.69g	110%
Cholesterol	300.03mg	100%
Sodium	1342.54mg	56%
Potassium	1364.85mg	29%
Total Carbs	172.13g	57%
Sugars	92.38g	370%
Dietary Fiber	18.09g	72%
Protein	51.18g	102%
Vitamin C	7.5mg	12%
Vitamin A	0.8mg	25%
Iron	7.9mg	44%
Calcium	291mg	29%

Amount Per 100 g
Calories	200.64 Kcal (840 kJ)
Calories from fat	84.6 Kcal
		% Daily Value*
Total Fat	9.4g	110%
Cholesterol	39.34mg	100%
Sodium	176.02mg	56%
Potassium	178.95mg	29%
Total Carbs	22.57g	57%
Sugars	12.11g	370%
Dietary Fiber	2.37g	72%
Protein	6.71g	102%
Vitamin C	1mg	12%
Vitamin A	0.1mg	25%
Iron	1mg	44%
Calcium	38.2mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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