Our last experience with cornish game hens didn't turn out too well. We used the Best Recipe recipe, which called for an inordinate amount of turning, tossing, and braising that I frankly don't have the time to do. Also, the recipe called for rubbing the skin with vinegar and oil, which left a splotchy appearance and didn't even taste that great.

This time, we simplified things a bit by just leaving the hen in the oven at about 400 or 425 degrees until it was done. I prepped it by rubbing it down with some plain olive oil, and stuffed it with a stuffing of my own creation -- toasted bread, walnuts, dried cranberries, sautéed shallots and celery, and a bit of red wine. It ended up tasting great, like a miniature Thanksgiving dinner. And frankly, I much prefer picking the last scraps off of a cornish game hen carcass than I do dealing with pounds of leftover turkey for days. All in all, pretty darn good.