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Wednesday, February 16, 2011

Roasted Stuffed Cornish Game Hens

Made this for our Valentine's Day dinner <3 It's for 2, (of course!) with leftovers, but also easy to increase. Just make sure the hens don't touch when roasting, and don't crowd the pan when searing! Do that part in batches if you're preparing more than two.

  • 2 Cornish game hens, rinsed and patted dry
  • Sweet & Savory Stuffing, or whichever stuffing you prefer
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground pepper
  • 1 tsp. rubbed sage
  • 1 T. olive oil
  • 2 bacon slices, halved
Preheat: 400°F. Sprinkle the cavity of each hen with a little salt and pepper. Stuff the hens and close the cavity with toothpicks, turkey lacers, or you can do what I did and skewer it closed with a bunch of little pieces of spaghetti ;) I like this option because it's not necessary to remove afterward because the cooking softens the spaghetti.

Heat oil in a large non-stick skillet over medium-high heat. Mix salt, pepper, and rubbed sage together in a small bowl and sprinkle over hens. Place into skillet (2 at a time) and sauté about 10 minutes, turning often with a wooden spoon, being careful not to tear the skin. When nicely browned, place hens onto a rimmed baking sheet, breast side up. Place two bacon strip halves on each breast. Roast about 45 minutes, or until cooked through and juices run clear when thigh is pierced.

Served with asparagus, spicy corn, and fruity pecan & feta salad.

Adapted from Epicurious

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