Cornish Game Hens Stuffed With Sweet Potatoes Recipes

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

Steps:

• Rub hen breasts with salt, pepper, and cinnamon. Let sit for 10 minutes.
• Preheat oven to 350 degrees F. Dice 3 sweet potatoes. Heat skillet, add sweet potato with butter and ginger. Toss until lightly brown. Place in the oven and roast until slightly al dente. Reserve.
• Combine sugar, water, and cranberry, and Port wine in same pot. Reduce slowly until thick. Puree and put through chinois. Put back on the stove and reduce until syrupy. Reserve.
• Add risotto to pan. Add Riesling. Scrape 1/2 vanilla bean, stirring until incorporated. Add mascarpone. Fold in roasted sweet potato.
• Sear off game hen breasts and finish in oven, keeping tender and juicy. Blanch orange zest in hot water for approximately 2 minutes.
• Put risotto in the bottom of a bowl or plate, with game hen breasts crossed on the top. Garnish with crispy sweet potato, toasted walnuts, chervil, and drizzle with cranberry syrup. Top with orange zest.

Steps:

• Pat the game hens dry.
• Mix all other ingredients together to form a stuffing.
• Fill each bird and place on an oiled roasting rack Bake at 375F for about 1 hour.
• Split the birds down the middle and serve a half to each guest.

Steps:

• This is my almost regular as clockwork Saturday night supper. I find it enormously easy and relaxing to make since all I do is go downstairs, put everything in the oven, and then go back up to Saturday evening tv in bed until it's ready - and then, frankly, back again.
• If I cook the poussins/ Cornish hens in the same pan as the sweet potatoes, I cut a couple of slices of bread and put 1 underneath each bird in the tin, so as to absorb the juices and stop them from seeping into the sweet potatoes which, in turn, would prevent them from crisping and browning. But more often than not, I dispense with the bread (you can imagine how good it tastes later though) and just get 2 disposable foil roasting trays about the size of brownie tins each and put the poussins/ Cornish hens in one and the sweet potatoes in another and reuinite on the plate with a little watercress and a squirt of lime juice later. I must have English mustard with. I know it's a weakness, but not one I'm willing to renounce.
• Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
• Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
• Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
• Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!

Steps:

• Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)
• Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
• Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.
• Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.
• *Italian cream cheese, available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Use 2/3 cup mixture for the recipe.

Steps:

• In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.

Steps:

• Hens: Preheat oven to 400 degrees. Drizzle a heavy-duty rimmed baking sheet or large, shallow roasting pan with oil.
• Rub cavities and skin of hens with oil, then season with salt and pepper. In a large bowl, toss together apples, matzo, walnuts, raisins, cinnamon, and wine. Season with salt and pepper. Divide stuffing evenly among body and neck cavities of hens. Tie legs together with kitchen twine.
• Transfer hens to prepared baking sheet. Roast until a thermometer inserted into thickest part of breasts (without touching bone) registers 165 degrees, 45 to 55 minutes. Transfer hens to a carving board; let rest 15 minutes.
• Gravy: Meanwhile, in a small bowl, whisk together 1/4 cup broth and potato starch. Place baking sheet over 2 burners and stir remaining 1 1/2 cups broth into pan drippings. Bring mixture to a simmer over medium-high, scraping up browned bits from bottom. Slowly whisk in potato-starch mixture and simmer, stirring constantly, until gravy is thickened slightly, about 1 minute. Strain through a sieve.
• Remove twine and cut hens in half lengthwise. Serve, with gravy.

Steps:

• Preheat the oven to 425°; place the birds in a small baking pan or foil pan; pouring over 1 tablespoon of oil.
• Cut the unpeeled sweet potato into 2 ½ inch cubes and put them into another smallish pan or foil pan.
• Pour over the other tablespoon of oil and sprinkle over the spices, then toss everything together by shaking the pan.
• Cook both the hens and sweet potatoes in the preheated oven for 45 minutes.
• Put each Cornish hen on a plate, with a tangle of water cress and the sweet potatoes alonside.
• Sprinkle with kosher salt to taste and spritz with lime juice.