STUFFED CORNISH GAME HENS

[A_nony_mouse]

STUFFED CORNISH GAME HENS

(Serves 4)
4 Cornish Game hens*, 1 to 1 1/2 pounds each, rinsed and dried thoroughly
1 lemon
salt and pepper
1 stick butter, melted
3 cups cornbread stuffing (see below)
Cornbread stuffing:
1/2 pound breakfast sausage
1 large onion, chopped
1 large Granny Smith apple, peeled, cored and chopped
3 tablespoons butter
1/2 teaspoon ground sage or poultry seasoning
3 cups diced cornbread
1/2 cup chopped pecans
1 cup chicken stock
* You can substitute poussin for the Rock Cornish Game hens

Preheat the oven to 400°F.

To make the cornbread stuffing:

Brown the sausage in a large skillet, breaking the meat into small pieces. Remove from the pan and drain the excess fat. Add the butter to the pan and cook the onion until soft. Add the apples and cook until they begin to soften. Return the sausage to the pan along with the chicken stock and use a wooden spoon to scrape the flavorful bits from the bottom of the pan. Add the cornbread and pecans and toss until well mixed and moistened.

To prepare the Cornish Game hens for roasting:

Rub the outside of each poussin with the lemon and season inside and out with salt and pepper. Fill each bird loosely with 1/2 cup of the stuffing and secure the legs with twine. Place into a roasting pan, allowing enough room so the birds do not touch one another. Baste with the melted butter and roast for 20 minutes. Reduce heat to 350°F and tent with foil for the next 20 minutes. Remove the foil, brush again with butter and allow to cook until the skin is crispy and the internal temperature is 170 degrees.
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Have a mice day.

[A_nony_mouse]

PATAPAN SQUASH, GINGERED BABY CARROTS AND PEARL ONIONS

(Serves 4-6)

2 pounds patapan squash
2 pounds baby carrots
1 tablespoon fresh ginger, minced
2 tablespoons butter
2 tablespoons sugar
1 cup pearl onions

Wash and trim the squash and carrots, leaving some of the small green stems on the carrots. In a sauté pan, heat 1/4 cup water with 1 tablespoon butter and 1 tablespoon of sugar. Add the patapan squash and cook covered for 3 to 4 minutes. Remove the cover and cook over medium high heat until the water is evaporated and the squash is glazed with the sugar and butter. In a second sauté pan, heat 1/4 cup water with 1 tablespoon butter and 1 tablespoon of sugar. Add the baby carrots, ginger and pearl onions and cook covered for 3 to 4 minutes. Remove the cover and cook over medium high heat until the water is evaporated and the squash is glazed. Combine all the vegetables and serve w/STUFFED CORNISH GAME HENS & SWEET POTATO TARTS.
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Have a mice day.