Cranberry Apple Stuffed Cornish Hens
These stuffed cornish hens are filled with cranberries and apples then roasted in the oven over a bed of red potatoes. A simple, elegant meal.
Servings: 4 servings
Ingredients
- 2 Cornish hens about 1 1/2 pounds each
- 1 small apple finely chopped
- 1/2 cup cranberries chopped
- 1 tablespoon chopped fresh rosemary
- 2 cloves of garlic minced
- 3 tablespoons extra virgin olive oil divided
- 4 tablespoons butter
- 1 1/2 pounds small red potatoes
- salt and pepper
Instructions
- Preheat oven to 425 degrees.
- Rinse cornish hens and pat dry. Season liberally with kosher salt and pepper on the outside and inside the cavities.
- Mix the apples, cranberries, rosemary, garlic and 1 tablespoon of the olive oil in a small bowl.
- Spoon the mixture into the cavities of the cornish hens.
- Tie the legs together with kitchen twine and place in a 10 or 12 inch cast iron skillet or appropriate sized baking dish.
- Scatter the potatoes around the cornish hens in the skillet.
- Drizzle both hens and potatoes with the remaining 2 tablespoons of olive oil.
- Cut the butter into small pieces and dot on top of the chicken as well as the potatoes.
- Place the skillet in the oven and roast for about 1 hour until the skin has turned golden brown and crispy, the potatoes start to shrivel and the internal temperature of the chicken is about 180 degrees.
- Remove from the oven, let rest a few minutes before carving. Serve with accumulated juices from the bottom of the skillet.
Nutrition
Serving: 1SERVING | Calories: 818kcal | Carbohydrates: 42g | Protein: 42g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 32g | Cholesterol: 253mg | Sodium: 298mg | Fiber: 5g | Sugar: 8g