-
1
Position rack in center of oven and bake potatoes until tender, about 45 min.
-
2
Meanwhile, combine 1 cup broth with next 6 ingredients in heavy medium saucepan.
-
3
Cover and simmer until turnips and apple are tender, about 30 min.
-
4
Drain off any liquid and reserve.
-
5
Halve potatoes and scoop flesh into saucepan with turnip mixture.
-
6
Mash to lumpy texture.
-
7
mix in 1 teaspoon oleo, salt and pepper.
-
8
Cook completely.
-
9
Maintain oven at 425F (220C).
-
10
Stuff turnip mixture into cavities of hens.
-
11
Skewer and lace closed.
-
12
Truss hens to hold shape.
-
13
Heat clarified butter in large heavy skillet over high heat.
-
14
Pat hens dry.
-
15
Add to skillet and brown on all sides, 6 to 8 min.
-
16
Transfer hens to platter.
-
17
Pour calvados into skillet.
-
18
Boil until reduced to rich brown glaze, scraping up any browned bits, about 20 seconds.
-
19
Mix in remaining 3/4 cup broth, apple juice and any liquid reserved from turnips.
-
20
Boil until thickened slightly, 4 to 5 min.
-
21
Return hens to skillet, breast side up.
-
22
Baste generously with pan liquid.
-
23
Bake until hens are tender when pierced with fork, basting every 10 min.
-
24
about 30 min.
-
25
Cook hens 15 min., basting frequently with pan drippings.
-
26
Remove pins and string.
-
27
Split each hen lengthwise.
-
28
Transfer to heated platter.
-
29
Garnish with apple wedges and watercress.
