December 15, 2002
Stuffed Cornish Game Hen
posted by Nadia

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.