Can you believe Thanksgiving is right around the corner? Mike and I are traveling to Colorado this year which means that our feast was up in the air until we discovered this Cranberry Stuffed Game Hens recipe. If you’re looking for a way to simplify the dinner, here are some reasons to give this recipe a try.
Recipe Tip 1: Game Hens are Small
I love the size of the game hens. One hen can easily serve two people, which is convenient when you can’t store a bunch of leftovers or aren’t hosting that many people. We picked ours up from Marianos. Two frozen game hens come in each package which costs $6.00. Price. Is. Right.
Recipe Tip 2: Make Two Batches of Cranberry Stuffing
Second, the cranberry stuffing is incredible. I recommend buying freshly made bread from the market and making two batches of the recipe below. We couldn’t seem to get enough of it between the two of us.
Recipe Tip 3: Quick and Easy Cooking Process
This recipe is not an “all day in the kitchen” cooking process. Win! It only takes a couple of hours to make and smells so amazing as it roasts in the oven. There’s nothing wrong with pouring yourself a tasty drink and relaxing a little more over the holiday, am I right?
Holiday Side Recipes
If you want even more holiday recipe ideas, you should check out some popular Thanksgiving Sides below:
CRANBERRY STUFFED GAME HENS
For the stuffing:
- 2 cups bread cubes cut into 1/2 inch cubes
- 3 tablespoons butter
- 1/4 cup shallots, minced
- 2 tablespoons scallions, chopped
- Salt and freshly ground pepper, to taste
- 1/4 cup dried cranberries
- 1 cup chicken broth
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, minced
- 1/4 teaspoon dried sage
- 1 pinch cayenne pepper
- 1 large egg, beaten
- 3 tablespoons olive oil
- 3 sprigs fresh thyme
- 3 sprigs rosemary
- 2 cornish game hens
For the sauce:
- 2/3 cup chicken broth
- 1/3 cup fresh cranberries
- 2 tablespoons maple syrup
For the stuffing:
- Preheat the oven to 250 degrees F.
- Spread bread cubes amongst a baking sheet.
- Toast in the oven until golden brown, 20-40 minutes and transfer to a bowl.
- Melt butter in a large skillet over medium heat.
- Add the shallots and scallions to the skillet, mix with the butter and cook until translucent, about 5 minutes.
- Add the dried cranberries to the shallots. Stir until cooked through, about 2-3 minutes.
- Pour the chicken broth into the skillet and bring to a simmer.
- Pour mixture over the bread cubes and stir until the liquid is absorbed.
- Season with chopped thyme, minced rosemary, sage, cayenne pepper, salt and pepper.
- Mix the beaten egg into the bread mixture. Cover the bowl with plastic wrap and let sit while the liquid absorbs, about 15 minutes.
For the hens and sauce:
- Preheat the oven to 400 degrees F.
- Drizzle the bottom of a roasting pan with olive oil and sprigs of fresh thyme and fresh rosemary.
- Season the cavities of the hens with a generous amount of salt.
- Stuff each hen with about half of the bread-cranberry mixture.
- Tie the legs together and carefully set each in the roasting pan on top of the thyme and rosemary.
- Brush hens with olive oil and salt and pepper.
- Bake the hens in the oven until no longer pink at the bone and the juices are clear, about 1 hour. An instant read thermometer should read 165 degrees F in the thickest part of the thigh.
- Remove hens from the roasting pan and lightly cover with foil on a plate. Let rest for 10 minutes.
- Place the roasting pan over medium-high heat.
- Stir in chicken broth, fresh cranberries and maple syrup.
- Bring to a boil and scrape up the brown bits of food from the pan.
- Cook and stir until the sauce thickens, about 3-5 minutes.
- Spoon the sauce over the hens and serve.
All images ©Regan Baroni 2017.