Cornish Hens with Plum-and-Leek Stuffing and Celery Root

Name: Cornish Hens with Plum-and-Leek Stuffing and Celery Root
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters fresh bread crumbs; 3 kilograms celery root, peeled and cut into 1/2-inch dice; 473 milliliters chicken stock; 2 kilograms Cornish hens; 59 milliliters dry white wine; 2 garlic cloves, minced; 3 mediums leeks, white and pale green parts only, chopped; 59 milliliters extra-virgin olive oil, plus more for drizzling; 237 milliliters 1/4 pound pancetta, finely chopped; 118 milliliters chopped parsley; 454 grams red plums , pitted and cut into 1/2-inch dice (2 cups); 10 servings Salt and freshly ground pepper; 1 Tbsps chopped thyme

You can never have too many main course recipes, so give Cornish Hens with Plum-and-Leek Stuffing and Celery Root a try. Watching your figure? This dairy free recipe has 768 calories, 48g of protein, and 41g of fat per serving. This recipe serves 10. It will be a hit at your Thanksgiving event. If you have wine, salt and pepper, thyme, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Preheat the oven to 40

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Oven

In a large, deep skillet, heat 2 tablespoons of the olive oil.

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Olive Oil

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Frying Pan

Add the pancetta and cook over moderate heat until crisp, about 6 minutes.

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Pancetta

Add the leeks and garlic, cover and cook, stirring occasionally, until the leeks are softened and starting to brown, about 10 minutes.

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Garlic

Leek

Add the wine to the skillet and cook over moderately high heat until reduced by one-third, about 5 minutes.

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Wine

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Frying Pan

Add the plums, cover and cook, stirring occasionally, until just softened, about 5 minutes.

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Plum

Transfer the contents of the skillet to a large bowl and let cool to room temperature. Stir in the bread crumbs, thyme and 1/4 cup of the parsley. Season with salt and pepper.

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Salt And Pepper

Breadcrumbs

Parsley

Thyme

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Frying Pan

Bowl

Fill the cavities of the hens with the plum stuffing. Twist the wings behind the backs and tie the legs together.

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Stuffing

Chicken Wings

Plum

Spread the celery root in a single layer on 2 large rimmed baking sheets.

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Celeriac

Spread

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Baking Sheet

Drizzle with the remaining 1/4 cup of olive oil and season with salt and pepper. Arrange the hens on top of the celery root breast side up, drizzle with olive oil and season with salt and pepper. Turn the hens breast side down. Carefully pour the chicken stock into the baking sheets, cover with foil and roast in the oven for 45 minutes.

Ingredients you will need

Salt And Pepper

Chicken Stock

Celeriac

Olive Oil

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Baking Sheet

Aluminum Foil

Oven

Turn the hens breast side up and roast, uncovered, for about 30 minutes longer, switching the baking sheets halfway through. The hens are done when they're golden brown and an instant-read thermometer inserted in the inner thighs registers 16

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Baking Sheet

Kitchen Thermometer