Cornish Game Hen with Stuffing and Sherried Gravy

Name: Cornish Game Hen with Stuffing and Sherried Gravy
Yield: 2 servings; can be doubled
Ingredients: 6 tablespoons plus 1/4 cup canned low-salt chicken broth; 1 1/2 cups dry corn bread stuffing mix; 2 teaspoons dried rubbed sage; 1 1 1/2- to 1 3/4-pound Cornish game hen, quartered, liver chopped; 2 tablespoons dry Sherry

August 20, 2004

Garlic mashed potatoes and green beans sprinkled with toasted almonds are perfect with this dish.

Recipe information

Yield
2 servings; can be doubled

Ingredients

tablespoons plus 1/4 cup canned low-salt chicken broth

1/2 cups dry corn bread stuffing mix

teaspoons dried rubbed sage

1 1/2- to 1 3/4-pound Cornish game hen, quartered, liver chopped

tablespoons dry Sherry

Need to make a substitution?

Preparation

Step 1
Preheat oven to 475°F. Butter 11x7-inch baking pan. Bring 6 tablespoons broth just to simmer in medium saucepan; remove from heat. Mix in stuffing mix and 1 teaspoon sage. Spoon stuffing in 4 equal mounds in prepared pan. Season hen quarters with 1 teaspoon sage and salt and pepper. Press 1 hen quarter onto each stuffing mound.
Step 2
Bake until hen is golden brown and juices run clear when hen is pierced with skewer, about 20 minutes. Transfer hen and stuffing to 2 plates; tent with foil to keep warm. Do not clean baking pan.
Step 3
Place liver and remaining 1/4 cup broth in same baking pan. Set pan over medium heat. Boil until slightly thickened, scraping up browned bits, about 2 minutes. Mix in dry Sherry; simmer 1 minute. Spoon gravy over hen pieces and serve immediately.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes