Roasted Cornish Hens with Wild Rice & Butternut Squash Stuffing & Maple-Pear Cranberry Sauce
Apples and Sparkle
Apples and Sparkle
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • for the wild rice stuffing
  • 2 c low-sodium chicken broth, plus 1/4 c additional broth for moistening the stuffing in the casserole dish
  • 1 c wild rice, rinsed and drained
  • 2 bay leaves
  • 2 c 1/4-inch diced butternut squash
  • 1 T vegetable oil
  • 1/2 lb pork sausage (I used regular breakfast-style sausage)
  • 1 T unsalted butter
  • 1 small onion, chopped fine
  • 2 celery ribs, chopped
  • 1 t minced fresh thyme
  • 1 t minced fresh sage
  • 3 T minced fresh parsley
  • 1/3 c chopped, lightly toasted pecans
  • 1 T maple syrup
  • 2 t lemon juice
  • salt & pepper
  •  
  • for the shallot & herb butter
  • 4 T unsalted butter, softened
  • 1 T minced shallot
  • 1/2 t minced fresh thyme
  • 1/2 t minced fresh sage
  • 1/4 t salt
  • 1/8 t ground black pepperfor the maple-pear cranberry sauce:
  • 1/2 c sugar
  • 1/2 c maple syrup
  • 1/2 c water
  • 1/4 t salt
  • 12 oz package fresh cranberries, rinsed and sorted through
  • 2- inch strip of lemon peel
  • pinch of ground clove
  • a few grinds of black pepper
  • 2 ripe Anjou pears, peeled and diced into 1/2-inch pieces
  • 4 Cornish hens, patted dry

Instructions

Comments

Log in or Register to write a comment.