Cornish hens with spiced apple stuffing from Jane Brody's Good Food Gourmet: Recipes and Menus for Delicious and Healthful Entertaining by Jane Brody and Ray Skibinski

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Notes about this recipe

  • mharriman on March 19, 2019

    Satisfying. My two minced Granny Smith apples made much more stuffing than the two hens I had and they were pretty big hens, so I put the rest of the apple mixture in a small oval baking dish and cooked that alongside the hens. That dish was almost applesauce- nice with everything else. Reducing the temperature to 325 from 450 after 15 minutes seemed too much reduction, so I reduced the temp to 350 and my hens were still not done baking at the additional 45 minute mark. They were ready to eat with an additional 25 minutes of roasting. I made a wild rice mix to go along with the meal and that was a very good complement. Next time, I’d add something to the apple mixture, before stuffing the birds, such as the wild rice. This, like all Jane Brody recipes I’ve made (and I made many when my children were growing up) is hearty and wholesome, but not something to “wow” about. We ate the second half of the birds and stuffing tonight and everything was still moist (heated up in microwave).

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