Apple-Walnut Stuffed
Cornish Game Hens – Print This Recipe
Yield: 4 servings
- Butter
2 Tbsp/28 g
- Medium
onion, chopped, divided in half 1 ea.
- Garlic
clove, minced 1 ea.
- Baking apples, peeled and diced 2 ea.
- Walnuts,
chopped 1/2 cup/113 g
- Unseasoned
bread crumbs 1/4 cup/57 g
- Salt
and pepper as needed
- Cornish
Game Hens four 1-lb each/454-g each
- Thyme
1 tsp/1 g
- Paprika
1 tsp/2 g
- Chopped
parsley, divided 2 Tbsp/7.6 g
- Bacon
(optional) 4 slices/4 slices
- White
wine, dry 1/4 cup/60 mL
- Chicken
stock 1/4 cup/60 mL
- Heat
butter in sauté pan. Sauté half of the onion until translucent. Add the
garlic and cook until aromatic.
- Add
apples, walnuts, and bread crumbs. Lightly season with salt and pepper.
- Reserve
and chill slightly.
- Rinse
hens and pat dry, remove any giblets if included.
- Stuff
apple mixture into each hen.
- Truss
each bird closing off back end. Place on rack in roasting pan.
- Season
exterior of hens with thyme, paprika, 1 Tbsp/15 mL parsley, salt, and pepper. Lay bacon strip over top of hen. Place the rest
of the onion in the bottom of the roasting pan.
- Roast
at 350°F/177°C. Add white wine to pan when onions are lightly browned,
after about 10 minutes. Add chicken stock 10 minutes later.
- Roast
for 1 hour or until internal temp reaches 165°F/74°C. Add extra chicken
stock if totally evaporated.
- Remove
hens and degrease the pan sauce. Sauce can be thickened if desired.
- Serve
bird whole with sauce.
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