1/2 Granny Smith apple, peeled, cored, and chooped into 1/4 inch pieces
3 oz baguette, cut into 1/2 inch cubes and tasted
1/2 tsp freshly grated orange zest
1 1/2 tsp finely chopped fresh sage
1/2 tsp ground cinnamon
1 cup store-bought low-sodium chicken stock, warmed
1 large egg, lightly beaten
4 cornish game hens ( 1lb each)
3 Tbs olive oil
Coarse salt and freshly ground black pepper
Preheat oven to 375 degrees. Melt 6 Tbs butter; set aside. Place bacon in a medium skillet over medium heat and cook bacon pieces until crisp. Add onions and cook until translucent. Add apple and cook until soft. fold in bread, orange zest, sage, cinnamon, and melted butter. Slowly add just enough stock so that mixture sticks together. Remove from heat and let cool; stir in egg.
Stuff the cavity of each game hen with one quarter of the stuffing mixture. tuss each game hen using kitchen twine.
Heat remaining Tbs butter and olive oil over medium heat in a small roasting pan until foaming. Season game hens with salt and peper and add to pan. Sear hens on all sides until golden brown. Transfer roasting pan to oven and cook until juices run clear and the hens reach 160 degrees on an instant-read thermometer, 40 to 45 minutes.
transfer hens to individual serving plates.
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