Ingredients:
2 1/4 cups cranberries, rinsed and drained
3/4 cup dry red wine
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon melted butter
1/3 cup minced onions
1/3 cup minced celery
1/3 cup cranberries, rinsed and drained,coarsely chopped
2 cups French bread cubes, 1/2 ” thick
1/4 cup chicken broth
1/4 cup finely chopped parsley
1 teaspoon dried sage, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
4 Cornish hens, giblets removed,thawed,rinsed and dried
kitchen string
Directions:
Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
Stir in honey and continue to simmer 2 minutes.
Strain glaze, stir in oil and set aside.
Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
Saute for 3 minutes.
Add sauteed mixture to the French bread cubes.
Let cool.
Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
salt and 1/8 Tsp.
pepper.
Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
Place hens in a roasting pan.
Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
Place in a preheated 450 degree oven for 20 minutes.
Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn’t do it) twice more during the cooking time.
Remove hens from oven and let rest 5 minutes.
Cut strings and serve.
Servings: 4
Time preparation: 15 min.
Time total: 105 min.