Cranberry-Stuffed Cornish Game Hens

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Makes: 6 servings 

Time: 1 Hour 40 Minutes

 

Yummy Cornish Game Hens with a beautiful presentation!

Ingredients

8 ounces rye bread (about ½ loaf), trimmed of crust and cut into ¼ -inch dice

½ tablespoon extra-virgin olive oil

1 small leek, white and pale-green parts only, halved lengthwise, thinly sliced into half-moons, and rinsed well

3 ounces shiitake mushrooms, stemmed, wiped clean, and coarsely chopped

1 garlic clove, finely chopped

1 tablespoon chopped fresh sage, plus leaves (optional), for garnish

1 tablespoon chopped fresh flat-leaf parsley

½ teaspoon dry mustard

½ teaspoon dried thyme

¾ cup dried cranberries

¾ cup reduced-fat, low-sodium canned

 

chicken broth:

6 Cornish game hens (1 ½ pounds each)

1 tablespoon unsalted butter, room temperature

¼  teaspoon freshly ground pepper

½  cup port

Instructions

Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toast in oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside. 

Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth. 

Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt. 

Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest. 

Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes. 

Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

 

Source: Martha Stewart

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