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