Cornish hens make a fun presentation, but this fantastic, breadless stuffing works just as well with turkey. Simply stuff the turkey lightly and adjust cooking time based on size. Serving tips: Mound leftover stuffing in a heatproof bowl; reheat and serve alongside poultry. Use kitchen shears to cut each cooked hen lengthwise.
Recipe Ingredient Details:
2 tablespoons unsalted butter
4-6 (about 2 pounds) Fuji apples, chopped
10 Medjool dates, pits removed, chopped
1 lemon, zest and juice
1 orange, zest and juice
1/2 cup unsalted roasted almonds, chopped
Salt and pepper (to taste)
1 onion, roughly chopped
1 carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
4 Cornish hens (1 1/4 pounds each)
Olive oil, for brushing
Melt butter in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, 15-20 minutes. Add dates, zests, and juices; cook for 1 minute more. Remove from heat, cool, and stir in almonds and salt.
Mix onion, carrot, and celery; place on the bottom of a roasting pan.
Preheat oven to 475°. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Trim excess fat. Season each cavity with salt and pepper, then loosely stuff with apple mixture. Truss hens. Place hens, breast-side up, on top of chopped vegetables. Brush with olive oil and sprinkle with salt and pepper. Roast at 475° for 15 minutes; reduce heat to 400° and cook for an additional 35 minutes, or until juices run clear. Remove skin, if desired. Serve hens with additional apple stuffing on the side.
Thu, 2012-06-28 19:03