Fall Stuffed Cornish Hens with Squash, Herbs, and a Current White Wine Glaze Recipe kchurchill5

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   Clean your hens, pat dry and set a side to take the chill off.

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   In the mean time chop your vegetables and cook the rice according to directions.

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   Preheat the over to 350.

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   In a large saute pan on medium heat melt 2 tablespoons of butter and begin to sautee the squash, red pepper, onion, and celery.

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   Cook for 5 minutes until lightly softened.

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   Remove the cooked vegetables from the heat.

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   Mix in the thyme and rosemary and some salt and pepper to taste, cheese and rice.

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   Use a spoon to stuff the hens.

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   ( : The stuffing can be made the night before.

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    Just keep in a bowl in the refrigerator )

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    In a large baking dish place the four stuffed hens.

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    I add the chicken broth, vegetable broth or water (whatever you have).

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    This gives some moisture to the bottom of the pan.

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    Mix the current jelly and a dash of salt and pepper to glaze the hens with.

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    If too thick, put in the microwave for just 10-15 seconds.

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    It makes it easier to brush on.

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    Brush the entire hen.

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    Cover with aluminum foil and bake for 30 minutes, uncover, baste again and cook another 30 minutes.

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    Baste one more time to make a nice glaze on the hens.

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    Your oven may vay so check the hens by piercing them.

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    When the juice runs clear, the chicken is done.

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    Remove the chickens from the baking dish, set on a plate and cover with foil to let rest 10 minutes.

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    This will give you time to make the sauce.

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    On medium high heat, reduce the chicken broth while scraping up any bits on the bottom of the baking dish.

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    Add the wine and reduce about 2-3 minutes.

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    Add the remaining 2 tablespoons of butter and herbs.

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    Serve the hens with the white wine glaze.

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    4 : If you have extra stuffing, just place in a small baking dish and cook the last 30 minutes, covered with foil, along with the chicken.

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    I dont recommend this for a quick weeknight meal, but it is a great elegant dinner and it really isnt that hard.

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    Fri or a weekend.

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    You would pay a fortune for this at a restaurant and hens are very inexpensive and all the other ingredients are very reasonable.

No additional tips available.