I made this recipe for Christmas Day. The hens came out perfect but we all agreed the stuffing was just a little on the sweet side for us. Next time, I think I would leave out the apple and add some celery and it would be good to go. I loved that our meal was different than the usual meal we have had in the past ~ in fact, DS picked out game hens. I didn’t even know he LIKED them, LOL!
Stuffed Cornish Game Hens
6 tablespoons butter, divided
1 small leek, white part with 1 inch of green, finely chopped and rinsed
1 small apple, peeled, cored, and diced
1 1/2 teaspoons minced fresh sage, plus sprigs for garnish
1 tablespoon minced fresh Italian parsley, plus sprigs for garnish
2 cups cubed day old cornbread (I bought cornbread, cubed it, and let it sit out until hard)
3/4 to 1 cup chicken broth
Kosher salt and freshly ground black pepper
4 Cornish hens, giblets discarded, patted dry
n a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
Preheat the oven to 400º.
Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes.
Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving.
Makes 4 servings.