Description
A comforting dish featuring Cornish hens stuffed with a sweet and savory apple-cranberry filling, perfect for special gatherings.
Ingredients
- 2 whole Cornish Hens (Around 1-1.5 lbs each)
- 2 cups Apples (Diced; substitute with pears if desired)
- 1 cup Fresh Cranberries (Frozen can be used in a pinch)
- 2 cups Bread Crumbs (Whole grain or gluten-free varieties recommended)
- 1 medium Onion (Chopped; shallots can be a milder alternative)
- 1 cup Celery (Chopped; optional)
- 1 teaspoon Dried Thyme (Fresh thyme can be used for a more robust flavor)
- 1 teaspoon Dried Rosemary (Can be omitted or substituted with dried sage)
- 1/2 teaspoon Cinnamon (Can substitute with cloves, used sparingly)
- 1/4 teaspoon Nutmeg (Can be replaced with allspice, use less)
- to taste Salt and Pepper (Essential for seasoning)
- 2 tablespoons Olive Oil (For sautéing; melted butter can be a substitute)
- 1 cup Chicken Broth (Vegetable broth can be a lighter alternative)
- 1/4 cup Fresh Parsley (For garnish; other herbs like thyme or chives can also work)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and celery, cooking until soft, about 5 minutes.
- Stir in the diced apples, cranberries, thyme, rosemary, cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes until the fruits soften slightly.
- Add the bread crumbs and chicken broth to the skillet. Mix well and cook for an additional couple of minutes until everything is combined.
- Stuff the Cornish hens with the apple-cranberry mixture.
- Place the stuffed hens in a roasting pan.
- Roast in the preheated oven for about 1 to 1.5 hours, or until the hens are golden brown and their juices run clear.
- Remove from oven and let rest for 10 minutes before serving.
Notes
For extra crispy skin, increase the oven temperature to 400°F (205°C) for the last 10 minutes of cooking.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American