Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Don't be intimidated by the length of this recipe; it's really four recipes in one.

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

638 calories; calories from fat 31%; fat 22g; saturated fat 5.9g; mono fat 7.9g; poly fat 5.5g; protein 42.5g; carbohydrates 67.3g; fiber 3.8g; cholesterol 83mg; iron 5mg; sodium 604mg; calcium 76mg.
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