Fall Stuffed Cornish Hens with Squash, Herbs, and a Current White Wine Glaze Recipe
I love cornish hens and think that they are forgotten about at times. So, I tried to create a dish with a lot of my favorite fall flavors. Roast poultry, squash, rich herbs and fruits, grains and fall greens.
I love this with a sauteed spinach on the side and poached pears for desert. This is a great elegant meal that kids love and adults. Elegant but still great comfort food.
- 4 Cornish hens (cleaned, rinsed and patted dry)
- 1 1/2 cups of butternut or acorn squash, peeled, seeded and diced in 1/2" pieces
- 1 medium onion diced
- 1 red bell pepper diced
- 1 celery rib diced
- 2 tablespoons fresh thyme or 1 teaspoon dried (1 for the stuffing and 1 for the sauce)
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried
- 1/2 cup crumbled gorgonzola cheese
- 2 cups of cooked brown, wild, or a white/wild blend of rice (use your favorite)
- 4 tablespoons of butter (2 for for sauteing the vegetables, 2 for the sauce)
- 1 jar of current jelly (found right with other jams and jellies)
- 1/2 white wine (any dry white wine works well)
- 1/2 cup chicken broth or stock (low sodium works best) Water will work if you do not have broth on hand. Also, feel free to use vegetable broth as well
- Salt and pepper to taste
- Clean your hens, pat dry and set a side to take the chill off. In the mean time chop your vegetables and cook the rice according to directions.
- Preheat the over to 350. In a large saute pan on medium heat melt 2 tablespoons of butter and begin to sautee the squash, red pepper, onion, and celery. Cook for 5 minutes until lightly softened.
- Remove the cooked vegetables from the heat. Mix in the thyme and rosemary and some salt and pepper to taste, cheese and rice. Use a spoon to stuff the hens. (NOTE: The stuffing can be made the night before. Just keep in a bowl in the refrigerator )
- In a large baking dish place the four stuffed hens. I add the chicken broth, vegetable broth or water (whatever you have). This gives some moisture to the bottom of the pan.
- Mix the current jelly and a dash of salt and pepper to glaze the hens with. If too thick, put in the microwave for just 10-15 seconds. It makes it easier to brush on. Brush the entire hen. Cover with aluminum foil and bake for 30 minutes, uncover, baste again and cook another 30 minutes. Baste one more time to make a nice glaze on the hens. Your oven may vay so check the hens by piercing them. When the juice runs clear, the chicken is done.
- Remove the chickens from the baking dish, set on a plate and cover with foil to let rest 10 minutes. This will give you time to make the sauce.
- On medium high heat, reduce the chicken broth while scraping up any bits on the bottom of the baking dish. Add the wine and reduce about 2-3 minutes. Add the remaining 2 tablespoons of butter and herbs.
- Serve the hens with the white wine glaze.
- 4 NOTES:
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.
If you don’t want the wine sauce don’t worry, it can easily be served without it. I just enjoy the sauce with the stuffing. It is a great flavor. But if you are not comfortable making it, just serve it without it.
Also, This is great served with a simple sauteed spinach. Use a pre-washed bag of baby spinach, some garlic, salt and pepper and a drizzle of lemon. This is a great size dish to this dish. Even some good fresh green beans of beats would make a great side dish.
Desert anyone, try poached pears in white wine and honey served with some marscapone cheese. You may be surprised how easy it is.
- I don’t recommend this for a quick weeknight meal, but it is a great elegant dinner and it really isn’t that hard. Fri or a weekend. You would pay a fortune for this at a restaurant and hens are very inexpensive and all the other ingredients are very reasonable.
I hope you give it a try
Member recipes are not tested by the CHOW food team.