AMY TAYLOR / PERSONAL CHEF chef4oneday@yahoo.com
Cornish Game Hen with Apple Walnut Stuffing
¼ cup breakfast sausage
1 T butter
¼ cup diced onions
¼ cup chopped celery
¼ cup chopped apples
¼ cup walnuts
2 fresh sage leaves
1 tsp. Thyme
salt and pepper (to taste)
4 cups of stale bread (cubed)
4 cups of chicken broth
2 Cornish game hens (rinsed and patted dry)
½ cup of apricot preserves
Kitchen Twine
Preheat the oven to 375. Using a 9-inch sauté pan brown the sausage on medium heat. Add the butter, onions and celery. Cook for 3 to 4 minutes until soft but not browned. Add the apples and walnuts cook on medium heat for another 2 to 3 minutes. In a large bowl add the dry bread cubes. To the bread add the sausage mixture (do not drain off the fat). Mix with a large spoon and add the broth one-cup at a time until the mixture is wet. Stuff the hen with the stuffing mixture and tie the legs together with the kitchen twine. Place in the oven for 35 minutes, while waiting, take the apricot preserves and heat in a bowl for 30 seconds. Brush with a pastry brush or use a spoon to coat the top of the hen then place back into the oven for another 10 minutes. Remove from the oven and cover with foil and let rest for 15 to 20 minutes before serving.
Cook time 45 minutes/Prep time 20 minutes
