Bake the halved Cornish hens atop mounds of apple and raisin stuffing for this easy yet elegant entrée. Apple Brandy Sauce and toasted almonds provide the finishing glaze and crunch.

Source: Better Homes and Gardens
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Stuffed Cornish Hens with Apple Brandy Sauce

Ingredients

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Directions

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  • Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.

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  • Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour.

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  • Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce.

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  • Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main-dish servings.

Tips

Sauce can be made the day before without the brandy. Cover; chill. Stir in brandy, if desired, before using sauce.

Nutrition Facts (Stuffed Cornish Hens with Apple Brandy Sauce)

439 calories; 16 g total fat; 89 mg cholesterol; 266 mg sodium. 32 g carbohydrates; 4 g fiber; 44 g protein; 834 RE vitamin a; 6 mg vitamin c; 71 mg calcium; 1 mg iron;

Apple-Brandy Sauce

Ingredients

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Directions

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  • In a small saucepan combine apple juice, cornstarch, brown sugar, and ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in brandy, if desired. Set aside.

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