Blueberry Cornbread Stuffed Game Hens
Ingredients
PREP TIME: 1 1/2 Hours
COMMENT:
Cornish game hens make an elegant dish for a dinner
party or special celebration. Their leaner quality
lends well to sauces and their natural drippings are
very flavorful. I would recommend serving this dish
with a dark green vegetable such as asparagus or
broccoli and a loaf of crusty French bread.
6 Rock Cornish game hens
2 cups fresh blueberries
1 cup orange juice
1/4 pound butter
1/2 pound bulk sausage
2 cups diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced garlic
1/2 cup diced apples
4 cups cooked corn bread
1/4 cup chopped parsley
1/4 cup sliced green onions
1 tsp fresh sage, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
salt and black pepper
granulated garlic
Louisiana Gold Pepper Sauce
3 cups chicken stock
1/2 cup chopped pecans
1 cup dry sherry
1/2 cup melted butter
Procedure
Preheat oven to 350 degrees F. Rinse Cornish hens
under cold running water. Drain well. Place the
Cornish hens ina large cast iron dutch oven and
sprinkle with the orange juice. Season generously,
inside and out, using salt, pepper, granulated garlic
and Louisiana Gold Pepper Sauce. In a cast iron
skillet, melt 1/4 pound of butter over medium-high
heat. Add bulk sausage and cook until brown. Add
onions, celery, bell pepper and garlic. Sauté 3-5
minutes or until vegetables are wilted. Add apples,
blending well into the sausage mixture. When apples
are slightly cooked, pour the mixture into a large
mixing bowl. Add blueberries, corn bread, parsley,
green onions, sage, thyme and rosemary. Using a wooden
spoon, fold the corn bread into the sausage mixture.
Add two cups of chicken stock or enough to moisten the
corn bread and hold the stuffing together. Add pecans
and season to taste using the salt and pepper. Stuff
the Cornish hens with equal amounts of the stuffing,
placing any excess stuffing the the corners of the
roasting pan. Top the hens with sherry and melted
butter. Bake, uncovered, for approximately one hour,
basting the hens frequently during the process. When
hens are golden brown, remove them from the oven and
serve with natural pan drippings.
Ingredients
PREP TIME: 1 1/2 Hours
COMMENT:
Cornish game hens make an elegant dish for a dinner
party or special celebration. Their leaner quality
lends well to sauces and their natural drippings are
very flavorful. I would recommend serving this dish
with a dark green vegetable such as asparagus or
broccoli and a loaf of crusty French bread.
6 Rock Cornish game hens
2 cups fresh blueberries
1 cup orange juice
1/4 pound butter
1/2 pound bulk sausage
2 cups diced onions
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup diced garlic
1/2 cup diced apples
4 cups cooked corn bread
1/4 cup chopped parsley
1/4 cup sliced green onions
1 tsp fresh sage, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
salt and black pepper
granulated garlic
Louisiana Gold Pepper Sauce
3 cups chicken stock
1/2 cup chopped pecans
1 cup dry sherry
1/2 cup melted butter
Procedure
Preheat oven to 350 degrees F. Rinse Cornish hens
under cold running water. Drain well. Place the
Cornish hens ina large cast iron dutch oven and
sprinkle with the orange juice. Season generously,
inside and out, using salt, pepper, granulated garlic
and Louisiana Gold Pepper Sauce. In a cast iron
skillet, melt 1/4 pound of butter over medium-high
heat. Add bulk sausage and cook until brown. Add
onions, celery, bell pepper and garlic. Sauté 3-5
minutes or until vegetables are wilted. Add apples,
blending well into the sausage mixture. When apples
are slightly cooked, pour the mixture into a large
mixing bowl. Add blueberries, corn bread, parsley,
green onions, sage, thyme and rosemary. Using a wooden
spoon, fold the corn bread into the sausage mixture.
Add two cups of chicken stock or enough to moisten the
corn bread and hold the stuffing together. Add pecans
and season to taste using the salt and pepper. Stuff
the Cornish hens with equal amounts of the stuffing,
placing any excess stuffing the the corners of the
roasting pan. Top the hens with sherry and melted
butter. Bake, uncovered, for approximately one hour,
basting the hens frequently during the process. When
hens are golden brown, remove them from the oven and
serve with natural pan drippings.
