This recipe takes Cornish Hens to a whole new level with a decadent fig and sausage stuffing and a rich balsamic glaze.
Ingredients:
- 2 Cornish hens (deboned, about 1.5 lbs each) – Ask your butcher to debone them for you!
- For the Stuffing:
- 1/2 cup dried figs, chopped
- 4 ounces sweet Italian sausage, casings removed
- 1 cup fresh breadcrumbs
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh herbs (thyme, rosemary, or sage)
- 1/4 cup chopped walnuts (optional)
- 1 large egg, beaten
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- For the Balsamic Glaze:
- 1 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper to taste
Instructions:
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Prepare the Stuffing:
- In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook until browned, breaking it up with a spoon. Drain any excess grease.
- In a large bowl, combine the cooked sausage and onion, chopped figs, breadcrumbs, herbs, walnuts (if using), and season with salt and pepper.
- In a separate bowl, whisk together the beaten egg and chicken broth. Pour the wet ingredients into the dry ingredients and mix well to combine.
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Prepare the Cornish Hens:
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Season the deboned Cornish hens generously with salt and pepper.
- Carefully spoon the stuffing mixture into the cavity of each hen, pushing it in gently to avoid overstuffing. You may have some stuffing leftover depending on the size of the hens.
- Using kitchen twine, truss the legs of each hen together to secure the stuffing.
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Roast the Hens:
- Place the stuffed hens on the prepared baking sheet, breast side up.
- In a small saucepan, combine balsamic vinegar, chicken broth, and honey. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the mixture thickens and reduces by half. Stir in butter and season with salt and pepper to taste. This is your balsamic glaze.
- Roast the hens for 45 minutes, basting them with the balsamic glaze every 15 minutes.
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Serve:
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Remove the hens from the oven and let them rest for 10 minutes before carving. Slice and serve with the remaining balsamic glaze spooned over the top.
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Tips:
- If you can’t find deboned Cornish hens, you can bone them yourself. However, it is a delicate process and may be easier to ask your butcher to do it for you.
- You can substitute other dried fruits for the figs, such as cranberries or apricots.
- For a thicker glaze, reduce the heat and simmer the balsamic mixture for a longer time.
- This recipe serves 2-4 people, depending on the size of the hens and appetites.