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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 637.6
  • Total Fat: 31.1 g
  • Cholesterol: 124.5 mg
  • Sodium: 673.4 mg
  • Total Carbs: 71.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 20.9 g

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Cranberry Glazed Cornish Hens with Cranberries and Fig and Hazelnut Stuffing

Submitted by: ARTHURC_99


Number of Servings: 6

Ingredients

    Glaze
    1 cup fresh cranberries
    1/2 cup honey
    1/4 cup white wine vinegar
    2 tablespoons chopped fresh thyme leaves

    Stuffing (I use a wild rice blend)
    1/2 cup olive oil, plus more for basting
    1 rib celery, cut into a small dice
    1 tender leek, white and some green,finely chopped
    1 small yellow onion, cut into a small dice
    2 cups chicken stock or broth
    1 teaspoon each: finely chopped fresh herb leaves: thyme, sage, rosemary
    2 teaspoons finely chopped flat-leaf parsley
    2-1/2 cups finely diced cornbread or wild rice blend
    1/2 cup toasted hazelnuts
    1/3 cup dried Black Mission figs
    6 (12- to16-ounce) free-range game hens, cavities rinsed

Directions

To make the glaze, combine the cranberries, honey and vinegar in a small saucepan. Bring to a boil and then turn the heat down to a simmer, cooking until the cranberries pop and are very soft, about 4 to 5 minutes. Remove from the heat and pour the mixture into a fine sieve set over a bowl. Use a rubber spatula to force most of the pulp through the sieve, leaving the cranberry skins and seeds behind. Add the thyme and stir until the glaze is well mixed; set aside to cool and thicken.

In a medium saucepan, saute the celery, leek and onion in olive oil until just beginning to brown; add the chicken stock and reduce to 1-1/2 cups; add the fresh herbs. Stir and transfer to a large bowl containing the cornbread and stir just to evenly moisten or cook the wild rice blend in this mixture. Add salt and pepper to taste, the hazelnuts, and the moistened figs with the stock. Taste and adjust seasonings if needed.

Preheat the oven to 375 degrees. Salt and pepper the washed and patted dry hens and stuff the cavities evenly with the stuffing or wild rice blend. Truss the legs together with kitchen twine. Place the hens on a rack in a roasting pan. Brush with olive oil. Brush half the glaze over the hens and continue cooking another 15 minutes. Glaze again and continue cooking another 15 or 20 minutes or until the hens are plump.

Serving Size: 6






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