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6 servings
suggest servings
| 12 | ounces | potatoes | |
| 1 3/4 | cups | chicken broth | |
| 14 | ounces | turnip | peeled, cut into 1/2 in. cubes |
| 1 | each | apples | peeled, cut into 1/2 in. cubes, golden delicious |
| 1/2 | teaspoon | marjoram | |
| 1/4 | teaspoon | thyme leaves | |
| 1/4 | teaspoon | nutmeg | grated |
| 1/8 | teaspoon | rosemary leaves | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | margarine, non-fat | |
| 3 | each | cornish game hens | |
| 2 | tablespoons | ghee (clarified butter) | |
| 1/4 | cup | calvados | applejack or brandy |
| 1/2 | cup | apple juice | unsweetened |
| 1 | each | apple | green, wedges |
| 1 | each | apple | red, wedges |
| 1 | x | watercress |
Position rack in center of oven and bake potatoes until tender, about 45 min.
Meanwhile, combine 1 c. broth with next 6 ingredients in heavy medium saucepan.
Cover and simmer until turnips and apple are tender, about 30 min.
Drain off any liquid and reserve.
Halve potatoes and scoop flesh into saucepan with turnip mixture.
Mash to lumpy texture. mix in 1 t. oleo, salt and pepper.
Cook completely. Maintain oven at 425 degrees.
Stuff turnip mixture into cavities of hens.
Skewer and lace closed. Truss hens to hold shape.
Heat clarified butter in large heavy skillet over high heat.
Pat hens dry.
Add to skillet and brown on all sides, 6 to 8 min.
Transfer hens to platter.
Pour calvados into skillet. Boil until reduced to rich brown glaze, scraping up any browned bits, about 20 seconds.
Mix in remaining 3/4 c. broth, apple juice and any liquid reserved from turnips. Boil until thickened slightly, 4 to 5 min.
Return hens to skillet, breast side up. Baste generously with pan liquid.
Bake until hens are tender when pierced with fork, basting every 10 min. about 30 min.
Cook hens 15 min., basting frequently with pan drippings.
Remove pins and string.
Split each hen lengthwise. Transfer to heated platter.
Garnish with apple wedges and watercress.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 537mg | 22% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 12.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 3% | Vitamin C | 34% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
Excellent! Used the left over bone from our spiral sliced xmas honey ham. Did not use the sausage. Very easy and tasty!
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