Email to Cat      

Thanksgiving: Roast Game Hens with Corn Bread Stuffing

Source of Recipe


From "An American Bounty"






List of Ingredients



• 2 game hens, trimmed of all extra fat
  
• 1 lemon, thickly sliced
  
• 2 cloves garlic, split
  
• Salt to taste
  
• Freshly ground black pepper to taste
  
• 1 Tbsp vegetable oil
  
• 1 onion, diced
  
• 1 leek, white part only, diced (optional)
  
• 1 celery stalk, diced
  
• 1 carrot, diced
  
• 2-1/2 cups chicken broth, or as needed
  
• 3 Tbsp plumped raisins
  
• 2 Tbsp chopped fresh parsley
  
• 2 cups cubed corn bread
  
• 1/2 cup corn kernels (fresh or frozen)
  
• 1 plum tomato, peeled, seeded and diced
  
• 2 tsp cornstarch, diluted in a little cold water (optional)
  






Instructions



1. Rinse the game hens with cool water, pat dry, and rub well with lemon and garlic. Season with salt and pepper.
   
   
2. Heat the oil in a skillet over medium heat. Add the onion, leek, celery and carrot, and cook, stirring, until the vegetables are evenly coated with oil. Cover the skillet and continue to cook over low heat for about 10 to 12 minutes.
   
   
3. Remove the cover, add 1/2 cup of the broth and the raisins and parsley; simmer for 5 minutes. Remove the skillet from the heat and add the corn bread; stir to combine and moisten the corn bread. Transfer the corn bread stuffing to a shallow dish, spread it in an even layer, and let it cool to room temperature.
   
   
4. Preheat the oven to 350º F. Spread the cooled stuffing into the birds; fill them, but do not pack tightly. Set the birds on a rack in a roasting pan or dish, add about 1/2-inch of water to the pan, and cover loosely with foil, tenting the hens.
   
   
5. Roast the hens in the preheated oven for about 1 hour, to an internal temperature of 165º F, or until the juices released when the thigh is pierced run clear.
   
   
6. Transfer to a platter, cover loosely with foil, and keep warm while preparing the sauce.
   
   
7. Place the roasting pan over medium heat and bring the contents to a simmer. Carefully skim off as much fat as possible. Allow the liquid to reduce slightly, then add the corn and diced tomato; simmer for 10 minutes. Add the diluted cornstarch to thicken the sauce, and season to taste with salt and pepper. Carve the hens into pieces and serve with the sauce.
   
   Makes 4 servings.