Game Hens with Fruit-and-Sausage Stuffing

Game Hens with Fruit-and-Sausage Stuffing Recipe
Don't be intimidated by the length of this recipe; it's really four recipes in one.


4 servings (serving size: 1 hen half, 3/4 cup stuffing, 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 638
Caloriesfromfat 31 %
Fat 22 g
Satfat 5.9 g
Monofat 7.9 g
Polyfat 5.5 g
Protein 42.5 g
Carbohydrate 67.3 g
Fiber 3.8 g
Cholesterol 83 mg
Iron 5 mg
Sodium 604 mg
Calcium 76 mg


2 (1 1/2-pound) Rock Cornish game hens
1 teaspoon olive oil
1/4 cup chopped shallots
2 cups (1-inch) French bread cubes (about 2 [1-ounce] slices)
1 cup chopped peeled Rome apple
1/4 pound diced smoked turkey sausage
1/4 cup dried cranberries
1/4 cup coarsely chopped pitted prunes
1/4 teaspoon pepper
1/8 teaspoon salt
4 (1/2-inch-thick) slices French bread
1/4 cup boiling water
2 tablespoons dried cranberries
2 tablespoons chopped shallots
6 black peppercorns
1 cup apple juice
1 cup cranberry juice cocktail
2 tablespoons dry red wine
2 teaspoons cornstarch
1/2 teaspoon fresh lemon juice
Chopped fresh parsley (optional)
Fresh sage (optional)


Preheat oven to 350°.

For the hens: Remove and reserve giblets and necks from hens. Rinse hens under cold water, and pat dry. Halve hens lengthwise; trim excess fat. Loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat. Rub 1/2 teaspoon Southern France Spice Mix beneath skin of each hen half. Set aside.

For the stuffing: Heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup shallots; sauté 2 minutes. Add bread cubes and next 7 ingredients (bread cubes through salt); cook 1 minute, stirring until well-blended. Remove from heat.

Arrange bread slices in a 13 x 9-inch baking dish. Spoon 3/4 cup stuffing mixture onto each bread slice. Place 1 hen half, skin side up, over each mound of stuffing mixture. Bake at 350° for 45 minutes.

For the sauce: Combine boiling water and 2 tablespoons cranberries in a small bowl. Let stand 30 minutes. Drain.

Cook giblets, necks, 2 tablespoons shallots, and peppercorns in a large nonstick skillet over medium-high heat until browned. Add apple and cranberry juices; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until reduced to 1 cup. Strain through a sieve over a bowl; discard solids. Return liquid to skillet. Combine wine and cornstarch in a bowl; stir well. Add cornstarch mixture, rehydrated cranberries, lemon juice, and 1/8 teaspoon Southern France Spice Mix to skillet. Bring to a boil. Cook 1 minute or until thick; stir constantly. Serve with hens and stuffing. Garnish with parsley and sage, if desired.


November 1996
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