Stuffed Cornish Hens with Apple Brandy Sauce Recipe

Ingredients
<br>- 2/3 cup coarsely chopped onion
<br>- 2/3 cup coarsely chopped celery
<br>- 2/3 cup coarsely chopped carrot
<br>- 1/4 cup raisins
<br>- 1/4 cup water
<br>- 1 teaspoon instant chicken bouillon granules
<br>- 1/8 teaspoon pepper
<br>- 1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty
<br>- 2 (1 1/2 pound) Cornish game hens, halved lengthwise
<br>- 1/4 cup toasted almonds
<br>- APPLE BRANDY SAUCE:
<br>- 1 cup apple juice
<br>- 4 teaspoons cornstarch
<br>- 1 tablespoon brown sugar
<br>- 1/4 teaspoon ground cinnamon
<br>- 4 teaspoons brandy
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.
<br>step 2: Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour.
<br>step 3: Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce.
<br>step 4: Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main-dish servings.
<br>step 5: Apple-Brandy Sauce: In a small saucepan combine 1 cup apple juice, 4 tsp. cornstarch, 1 Tbsp. brown sugar, and 1/4 tsp. ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in 4 tsp. brandy, if desired. Set aside.
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Ingredients
- 2/3 cup coarsely chopped onion
- 2/3 cup coarsely chopped celery
- 2/3 cup coarsely chopped carrot
- 1/4 cup raisins
- 1/4 cup water
- 1 teaspoon instant chicken bouillon granules
- 1/8 teaspoon pepper
- 1 cup coarsely chopped cooking apple, unpeeled, such as Jonathan or Rome Beauty
- 2 (1 1/2 pound) Cornish game hens, halved lengthwise
- 1/4 cup toasted almonds
- APPLE BRANDY SAUCE:
- 1 cup apple juice
- 4 teaspoons cornstarch
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 4 teaspoons brandy

Directions
step 1: Preheat oven to 375 degrees F. For stuffing, in a medium saucepan combine onion, celery, carrot, raisins, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Drain. Stir in the apple.
step 2: Spoon stuffing into 4 mounds on the bottom of a greased 13x9x2-inch baking dish. Place hen halves, cut side down, over the vegetable mounds. Bake, loosely covered, for 1 hour.
step 3: Uncover hens; brush with some of the Apple-Brandy Sauce. Bake, uncovered, for 15 to 20 minutes more or until hens are tender and an instant-read thermometer registers 180 degrees F, brushing once or twice with more sauce.
step 4: Using a wide spatula, transfer hens with stuffing to dinner plates. Sprinkle with almonds. Heat remaining sauce until bubbly and pass at the table. Makes 4 main-dish servings.
step 5: Apple-Brandy Sauce: In a small saucepan combine 1 cup apple juice, 4 tsp. cornstarch, 1 Tbsp. brown sugar, and 1/4 tsp. ground cinnamon. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in 4 tsp. brandy, if desired. Set aside.

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