Rum-Glazed Cornish Hens with Apple-Sourdough Stuffing

Ingredients:
  • 2 rock Cornish game hens
  • 2 Tbsp dark rum
  • Creole seasoning
  • 2 Tbsp olive oil
  • 2 Granny Smith apples, cored and chopped
  • 1 large onion, peeled and chopped
  • 1 garlic clove, peeled and minced
  • 2 slices sourdough bread, crumbled
  • 1 Tbsp white wine
  • 1 sprig fresh thyme, leaves separated
  • 1/2 tsp each salt and pepper
MoreRecipes.com image placeholder
Preparation:

Rinse and dry hens; place in roasting pan. Rub each with 1 Tbsp rum and sprinkle with Creole seasoning to taste. Refrigerate for 1 hour.

Preheat oven to 325° F.

In skillet, heat olive oil over medium-high heat. Sauté apples, onion and garlic until tender, about 10 minutes. Stir in bread, wine, thyme, pepper and salt. Remove pan from heat.

Stuff the hens with bread mixture and place in the roasting pan. Cover with foil. Bake hens 45 minutes, uncover and bake 15 minutes more. They should be nice and brown.

Servings: 2
Source: Miami Herald - January 21, 2001
Submitted by: Recipe Group Member
Date:






  • print page button