Cornbread Stuffed Cornish Game Hens with Corn Maque Choux

[kaci]

Cornbread Stuffed Cornish Game Hens with Corn Maque Choux


Stuffing the game hens before roasting them keeps the meat incredibly moist. Classic American ingredients—apples, cornbread, and fresh corn—make this a great recipe for a small Thanksgiving. But you may not want to wait that long before you try it.

Yield: Makes 4 servings


Stuffing:
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups diced peeled cored Granny Smith or Golden Delicious apples
2 teaspoons chopped fresh sage
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
4 cups 1/2-inch cubes purchased cornbread or corn muffins (about 11 ounces)
1 large egg, beaten to blend
1/2 cup (packed) coarsely grated sharp cheddar cheese (about 2 ounces)
6 tablespoons (about) fresh apple cider or fresh apple juice

Game hens:
4 1 1/4- to 1 1/2-pound Cornish game hens, rinsed, patted dry
1 tablespoon chopped fresh sage
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 bacon slices, each halved crosswise


Corn Maque Choux

For stuffing:

Melt butter in heavy large skillet over medium-high heat. Add onion and
celery; sauté until beginning to color, about 5 minutes. Add apples; sauté
until beginning to soften, about 3 minutes. Mix in sage, 1/2 teaspoon salt,
and 1/2 teaspoon pepper; transfer to large bowl. Let stand until almost
cool, about 10 minutes.

Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese,
then enough apple cider by tablespoonfuls to form stuffing that is moist but
not wet.

Game hens: Sprinkle cavity of each hen lightly with salt and pepper. Pack 1
cup stuffing into each (place any leftover stuffing into buttered ramekins
and cover with foil). Skewer cavities closed with toothpicks or turkey
lacers. Tuck wing tips under; tie legs together to hold shape.

Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.

Preheat oven to 400°F. Heat oil in large nonstick skillet over medium-high
heat.

Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons
(to prevent tearing skin), about 10 minutes. Transfer to rimmed baking
sheet, breast side up. Repeat with remaining hens.

Drape 2 bacon strip halves over breast of each hen. Using kitchen string,
tie bacon strips in place. (Place any ramekins of stuffing on baking sheet
with hens.) Place hens (and extra stuffing) in oven. Roast hens until
cooked through and juices run clear when thigh is pierced, about 45 minutes.
(Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates.
Spoon maque choux around hens and serve with extra stuffing.

Bon Appétit