Cornbread-Stuffed Cornish Game Hens With Corn Maque Choux
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
34
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Butter1 cup
Onion (chopped)1 cup
Celery (chopped)1.5 cups
Granny Smith (diced peeled cored)1 tbsp
Sage (chopped fresh)2 tsps
Coarse Kosher Salt6 tbsps
Apple Cider (about fresh)1 tbsp
Olive OilDirections:
1
Preheat oven to 400°F
2
Heat oil in large nonstick skillet over medium-high heat
3
For stuffing: Melt butter in heavy large skillet over medium-high heat
4
Add onion and celery; sauté until beginning to color, about 5 minutes
5
Add apples; sauté until beginning to soften, about 3 minutes
6
Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl
7
Let stand until almost cool, about 10 minutes
8
Mix cornbread into vegetables
9
Add egg and toss to blend
10
Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet
11
Melt butter in heavy large skillet over medium-high heat
12
Add onion and celery; sauté until beginning to color, about 5 minutes
13
Add apples; sauté until beginning to soften, about 3 minutes
14
Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl
15
Let stand until almost cool, about 10 minutes
16
Mix cornbread into vegetables
17
Add egg and toss to blend
18
Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet
19
Game hens: Sprinkle cavity of each hen lightly with salt and pepper
20
Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil)
21
Skewer cavities closed with toothpicks or turkey lacers
22
Tuck wing tips under; tie legs together to hold shape
23
Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens
24
Preheat oven to 400°F
25
Heat oil in large nonstick skillet over medium-high heat
26
Place 2 hens in skillet
27
Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes
28
Transfer to rimmed baking sheet, breast side up
29
Repeat with remaining hens
30
Drape 2 bacon strip halves over breast of each hen
31
Using kitchen string, tie bacon strips in place
32
(Place any ramekins of stuffing on baking sheet with hens
33
) Place hens (and extra stuffing) in oven
34
Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes
35
(Roast stuffing 30 minutes
36
) Cut strings off hens
37
Transfer hens to plates
38
Spoon maque choux around hens and serve with extra stuffing
39
Sprinkle cavity of each hen lightly with salt and pepper
40
Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil)
41
Skewer cavities closed with toothpicks or turkey lacers
42
Tuck wing tips under; tie legs together to hold shape
43
Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens
44
Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes
45
Transfer to rimmed baking sheet, breast side up
46
Repeat with remaining hens
47
Drape 2 bacon strip halves over breast of each hen
48
Using kitchen string, tie bacon strips in place
49
(Place any ramekins of stuffing on baking sheet with hens
50
) Place hens (and extra stuffing) in oven
51
Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes
52
(Roast stuffing 30 minutes
53
) Cut strings off hens
54
Transfer hens to plates
55
Spoon maque choux around hens and serve with extra stuffing
56
Place 2 hens in skillet