Cornish Game Hens With Rosemary and Apple Stuffing

Submitted by South Fla Sassy Chef

"I served this for NY dinner 2010...let me know what you think..."

 

• Ready In: 4hrs
• Ingredients: 15
• Serves: 4

ingredients

• 4 Cornish hens (I used frozen ones- but fresh would be just as yummy)

• Marinade

• 2 sprigs fresh basil
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1⁄2 garlic clove (diced or chopped)
• 1⁄4 cup unsalted butter (I cheated and bought some fresh "poultry" herbs- just picked out what I needed)
• 4 ounces extra virgin olive oil (extra virgin olive oil)
• 2 tablespoons of fresh diced red peppers

• For the Stuffing

• 4 jona gold apples (sliced or diced whichever you prefer)
• 1 (8 ounce) bag of butter & herbed croutons
• 1⁄2 cup unsalted butter (melted)
• 2 sprigs fresh rosemary
• 1⁄2 garlic clove (freshly chopped)
• 1 small vidalia onion (finely chopped)
• 1⁄4 cup scallion (chopped- 1-inch pieces so it adds color & flavor)

directions

1. 1- Prep hens- make sure you clean them well.
2. 2- Combine all of the MARINADE mixture and marinate the hens for 2 hours.
3. 3- Combine all of the STUFFING ingredients- melt the butter and pour it over the croutons, add garlic, onion and rosemary add the chopped/diced apples last to the mixture before stuffing the hens.
4. 3- Preheat the oven to 425- Arrange marinated hens in a large glass baking pan- prior to stuffing them make sure that you add some salt & pepper also set aside some of the marinade so that you can brush/baste a couple of times while they are cooking.
5. 4- Cook for about an hour and a half checking on them every 1/2 hour ( I covered my hens with foil until the last 20 minutes because I wanted the hens to have a nice color)
6. For those who like more robust flavor add additional herbs (to taste).