Cherry-Glazed Cornish Hens with Sourdough-Cherry Stuffing
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.
Melt butter in a medium nonstick skillet over medium heat.
Add 1/3 cup onion, carrot, celery, and poultry seasoning; cook 7 minutes or until vegetables are tender, stirring occasionally.
Add broth and cherries. Bring to a simmer, and cook 2 minutes.
Combine vegetable mixture, bread cubes, and 1/4 teaspoon pepper in a large bowl. Stir well to combine; cool completely.
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.
Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry.
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.
Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.
Bake at 475 for 15 minutes; remove from oven.
Brush hens with preserves mixture; reduce oven temperature to 40
Bake an additional 35 minutes or until a thermometer inserted into stuffing registers 165, basting every 10 minutes with preserves mixture.
Remove from oven; let stand 5 minutes.
Remove twine before serving.