Email to Cat      

Thanksgiving: Stuffed Cornish Game Hens with Cranberry Glaze *

Source of Recipe


The Seattle Times



List of Ingredients



• -- Glaze --
  
• 2¼ cups cranberries, rinsed and drained
  
• ¾ cup dry red wine (such as burgundy)
  
• 3 Tbsp honey
  
• 1 Tbsp olive oil
  
• .
  
• -- Game Hens and Stuffing --
  
• 1 Tbsp melted butter
  
• 1/3 cup minced onion
  
• 1/3 cup minced celery
  
• 1/3 cup cranberries, rinsed and drained, coarsely chopped
  
• 2 cups French bread cubes, ½-inch thick
  
• ¼ cup chicken broth
  
• ¼ cup finely chopped parsley
  
• 1 tsp dried sage, crushed
  
• ¼ tsp dried thyme, crushed
  
• ½ tsp salt, divided
  
• ¼ tsp freshly ground black pepper, divided
  
• 4 Cornish game hens, giblets removed, thawed, rinsed and dried
  






Instructions



1. To prepare the glaze:
   Combine cranberries and wine in a saucepan, bring to a boil, reduce heat and simmer 5 minutes. Stir in honey and continue simmering 2 minutes. Strain glaze, stir in oil, and set aside.
   
   
2. To prepare the game hens and stuffing:
   Melt butter in a saucepan over medium heat; add onion, celery and cranberries. Sauté 3 minutes. Add sautéed mixture to the bread cubes. Let cool. Stir in chicken broth, parsley, sage, thyme, ¼ teaspoon salt and 1/8 teaspoon pepper.
   
   
3. Stuff game hens with the stuffing and tie drumsticks together with kitchen string. Place hens in a roasting pan.
   
   
4. Brush some of the glaze over each game hen and sprinkle with a little salt and pepper. Place in a preheated 450º F oven for 20 minutes.
   
   
5. Reduce heat to 350º F and continue roasting for 45 minutes longer. Baste hens with glaze and sprinkle with salt and pepper twice more during the cooking time. Remove hens from oven and let rest 5 minutes. Cut strings and serve a game hen to each person.
   
   Makes 4 servings.