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  1. Home
  2. Roasted cornish hens with apple, date and almond stuffing

Roasted cornish hens with apple, date and almond stuffing

Preparation time: 25 minutes

Cooking time: 1 hour

Serves 8 people

Ingredients 

This  stuffing works just as well with turkey. Simply stuff the turkey lightly and adjust cooking time based on size. Serving tips: Mound leftover stuffing in a heatproof bowl; reheat and serve alongside poultry. Use kitchen shears to cut each cooked hen lengthwise.

 

2 Tablespoons unsalted butter

4-6 Fuji apples (2 pounds), chopped

10 Medjool dates, pits removed, chopped

1 Lemon, zest and juice

1 Orange, zest and juice

1/2 Cup unsalted roasted almonds, chopped

Salt and pepper, to taste

1 Onion, roughly chopped

1 Carrot, peeled and roughly chopped

2 Stalks celery, roughly chopped

4 Cornish hens, 11/4 pounds each

Olive oil, for brushing

Directions 

  1. Melt butter in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, 15-20 minutes. Add dates, zests, and juices; cook for 1 minute more. Remove from heat, cool, and stir in almonds and salt.
  2. Mix onion, carrot, and celery; place on the bottom of a roasting pan.
  3. Preheat oven to 475°. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Trim excess fat. Season each cavity with salt and pepper, then loosely stuff with apple mixture. Truss hens. Place hens, breast-side up, on top of chopped vegetables. Brush with olive oil and sprinkle with salt and pepper. Roast at 475° for 15 minutes; reduce heat to 400° and cook for an additional 35 minutes, or until juices run clear. Remove skin, if desired. Serve hens with additional apple stuffing on the side.