Author Notes
An interesting stuffing that pairs great with a well done hen! —mtlabor
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Ingredients
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2
Cornish Hens (about 1-1&1/2 lbs each)
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brandy
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8 ounces
dried tropical fruit
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1 tablespoon
olive oil
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8 ounces
Baby Bella mushrooms, chopped
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1
onion, chopped
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1
garlic clove, chopped
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3 cups
jasmine rice, cooked
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1/4 teaspoon
herbs de Provence
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1/2 teaspoon
dried rosemary
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1 tablespoon
black and pink peppercorns
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1/8 teaspoon
nutmeg
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pinch of cayenne pepper
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salt and pepper to taste
Directions
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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.
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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.
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Add in the dried fruits and mix well. Take off heat and cool mixture to room temperature.
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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.
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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.
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Let rest for 10 minutes before carving.
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