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1
Preheat oven to 400 degrees F.
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2
Begin by re-hydrating the figs.
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3
In a large mixing bowl add the figs, honey, lemon juice and cover with warm water.
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4
Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
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5
Strain the figs and reserve the liquid - as this will be the base for the glaze.
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6
To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.
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7
Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes.
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8
When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper.
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9
Give it a good toss until it's well combined.
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10
In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.
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11
Stir the stuffing together and set it aside while you work on the hens.
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12
Wash and clean the birds.
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13
Season the cavities with salt and pepper and fill with stuffing.
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14
Dot the top of each bird with butter and season with salt and pepper.
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15
Lay out on a roasting tray and pop into the oven for 40 to 45 minutes.
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16
While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter.
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17
Reduce until syrupy and baste the birds with 10 minutes to go.
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18
When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh.
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19
Allow to rest for 10 minutes before serving.
