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Stuffed Cornish Hens with Apple Brandy Sauce Recipe | |
Game | |
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Ingredients:
2/3 cup coarsely chopped onion 2/3 cup coarsely chopped celery 2/3 cup coarsely chopped carrot 1/4 cup raisins 1/4 cup water 1 tsp. instant chicken bouillon granules 1/8 tsp. pepper 1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty 2 1- to 1-1/2-lb. Cornish game hens, halved lengthwise 1/4 cup toasted almonds Apple-Brandy Sauce: 1 cup apple juice 4 tsp. cornstarch 1 Tbsp. brown sugar 1/4 tsp. ground cinnamon 4 tsp. brandy (optional)
Directions:
1. Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple. 2. Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour. 3. Meanwhile, make the Apple-Brandy Sauce: In a small saucepan combine apple juice, cornstarch, brown sugar, and cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in brandy, if desired. Set aside. (Make-Ahead Tip: Sauce can be made the day before without the brandy. Cover; chill. Stir in brandy, if desired, before using sauce). 4. Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce. 4. Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main-dish servings. Source: Better Homes and Gardens - Edited by Meryl | |