You may hold out wondering why I’m posting a Thanksgiving-themed video inwards the middle of summer. It’s a nifty interrogation – I fifty-fifty annoyed myself alongside this way-too-early reminder of things to come upwardly – but I practise bring a nifty explanation.
As some of you lot may know, I write a quarterly article for Allrecipes Magazine, which requires producing the content months inwards advance, together with this cranberry stuffed game hen recipe is going to hold out my detail inwards the Nov issue. And yes, you lot should purchase the periodical anyway.
If you’re cooking for a smaller grouping during the holidays, game hens are a fantastic agency to downsize, without losing whatever of the exceptional occasion feel. What nosotros bring is basically a miniaturized version of the traditional vacation turkey, featuring an easy, walnut breadstuff together with dried cranberry stuffing.
If you’ve never worked alongside game hens before, they’re really user friendly. Even stuffed to excess, they solely roast for nearly an hr inwards a hot oven, together with equally long equally you lot don’t overcook them (use a thermometer!), you’ll hold out enjoying the variety of juicy, flavorful meat that people cooking turkey solely dream of.
As far equally portioning goes, one-half a aeroplane makes a overnice serving, but I advise doing i hen per person. I’m sorry, but regardless of bird-size, a vacation repast without leftovers is only non a vacation meal. So, whether you’re looking for a smaller, to a greater extent than manageable menu, or only desire to experience bigger inwards proportion to your poultry, I promise you lot plow over these “micro turkeys” a attempt soon. Enjoy!
Ingredients for Cranberry & Walnut Stuffed Game Hens
(Makes ii whole or iv one-half portions)
2 whole game hens (about 1 1/4 pounds each), fully dressed, together with seasoned alongside common salt to taste
For the stuffing:
3 tbsp butter
1/4 loving cup minced shallots
2 tbsp chopped light-green onions
1/4 loving cup dried cranberries
1 loving cup chicken broth
2 cups toasted, crispy walnut breadstuff cubes
1 tbsp chopped fresh thyme leaves
1/4 tsp dried sage
1 tsp freshly minced rosemary
1 large egg, beaten
For the sauce:
2 tbsp maple syrup
1/4 loving cup fresh cranberries
2/3 loving cup chicken broth
salt together with pepper to taste
- Roast at 400 degrees F. oven for nearly an hr or until the internal temperature inwards the middle of the thigh is 160 F. Let rest, covered loosely inwards foil for nearly 10 minutes, spell the sauce is completed.