Holiday Hens With Fig Glaze And Cornbread Stuffing
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Honey2 tbsps
Lemon Juice3 cups
Water (warm)1 cup
Balsamic Vinegar2 tbsps
Extra-Virgin Olive Oil1 small
Onion (finely chopped)2 tbsps
All-Purpose Flour1
Salt1
Pepper1 cup
Heavy CreamDirections:
1
Preheat oven to 400 degrees F
2
In a large mixing bowl add the figs, honey, lemon juice and cover with warm water
3
Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft
4
Strain the figs and reserve the liquid - as this will be the base for the glaze
5
To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary
6
Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes
7
When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper
8
Give it a good toss until it's well combined
9
In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread
10
Stir the stuffing together and set it aside while you work on the hens
11
Wash and clean the birds
12
Season the cavities with salt and pepper and fill with stuffing
13
Dot the top of each bird with butter and season with salt and pepper
14
Lay out on a roasting tray and pop into the oven for 40 to 45 minutes
15
While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter
16
Reduce until syrupy and baste the birds with 10 minutes to go
17
When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh
18
Allow to rest for 10 minutes before serving
19
Begin by re-hydrating the figs