An interesting stuffing that pairs great with a well done hen! —mtlabor
Cornish Hens (about 1-1&1/2 lbs each)
dried tropical fruit
Baby Bella mushrooms, chopped
garlic clove, chopped
jasmine rice, cooked
herbs de Provence
black and pink peppercorns
pinch of cayenne pepper
salt and pepper to taste
In This Recipe
Empty the tropical fruit mix into a medium bowl and cover with brandy, maybe about 1/2 cup or so. Let sit for about 45 minutes. Drain and set aside.
Heat your olive oil in a large skillet under medium high heat and add the onions, mushrooms, and garlic. Saute for about 10 minutes, or until onions are soft and translucent.
Add in the dried fruits and mix well. Take off heat and cool mixture to room temperature.
Mix in remaining stuffing ingredients and stuff the Cornish Hens. You can place your remaining stuffing in a baking dish and bake alongside the hens.
Preheat oven to 350 F. Place hens on roasting rack, sprinkle skin with salt and pepper, and cover the exposed stuffing with aluminum foil. Roast for about 1 hour and 30 minutes, or until internal temperature is 180 F.