Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing

Name: Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 Tbsps butter; 59 milliliters finely chopped carrot; 59 milliliters finely chopped celery; 118 milliliters cherry preserves; 2 kilograms Cornish hens; 0 teaspoons dried thyme; 237 milliliters fat-free, less-sodium chicken broth; 1 garlic clove, minced; 0 teaspoons ground ginger; 2 teaspoons fresh lemon juice; 79 milliliters finely chopped onion; 2 teaspoons finely chopped onion; 79 milliliters port or other sweet red wine; 2 teaspoons poultry seasoning; 1 teaspoons salt, divided; 710 milliliters (1/2-inch) cubed sourdough bread, toasted; 118 milliliters coarsely chopped dried sweet cherries

Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing requires around 45 minutes from start to finish. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. This main course has 1423 calories, 101g of protein, and 86g of fat per serving. It will be a hit at your Thanksgiving event. Head to the store and pick up thyme, ground ginger, cherries, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 47

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Oven

Melt butter in a medium nonstick skillet over medium heat.

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Butter

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Frying Pan

Add 1/3 cup onion, carrot, celery, and poultry seasoning; cook 7 minutes or until vegetables are tender, stirring occasionally.

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Poultry Seasoning

Vegetable

Carrot

Celery

Onion

Add broth and cherries. Bring to a simmer, and cook 2 minutes.

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Cherries

Broth

Combine vegetable mixture, bread cubes, and 1/4 teaspoon pepper in a large bowl. Stir well to combine; cool completely.

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Bread Cubes

Vegetable

Pepper

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Bowl

Combine 1/4 teaspoon salt, preserves, and next 6 ingredients (through garlic) in a small saucepan over medium heat. Bring to a simmer; cook 10 minutes or until slightly thick, stirring occasionally. Set aside.

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Preserves

Garlic

Salt

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Sauce Pan

Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry.

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Water

Remove skin; trim excess fat. Working with 1 hen at a time, loosely stuff each hen with about 3/4 cup bread mixture. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hens and bread mixture; place hens, breast sides up, on a broiler pan coated with cooking spray.

Ingredients you will need

Cooking Spray