Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Baking Potatoes 1 ts Salt
1 3/4 c Chicken Broth 1 ts Oleo, Unsalted
14 oz Turnips, Peeled and Cut Into 3 (1 Lb) Cornish Game Hens
1/2 in. Cubes 2 tb Clarified Butter
7 oz (1) Golden Delicious Apple, 1/4 c Calvados, Applejack OR
Peeled and Cut Into 1/2 in. Brandy
Cubes 1/2 c Unsweetened Apple Juice
1/2 ts Marjoram Red And Green Skinned
1/4 ts Thyme Appple
1/4 ts Grated Nutmeg Wedges
1/8 ts Rosemary Watercress

Position Rack in Center Of Oven and Bake Potatoes Until Tender, About45
Min.
Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium
Saucepan. Cover and Simmer Until Turnips and Apple Are Tender, About 30
Min. Drain Off Any Liquid and Reserve. Halve Potatoes And Scoop Flesh
Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1
t. Oleo, Salt and Pepper. Cook Completely. Maintain Oven At 425
Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer and Lace
Closed. Truss Hens To Hold Shape. Heat Clarified Butter in Large
Heavy Skillet Over High Heat. Pat Hens Dry. Add To Skillet And Brown
On All Sides, 6 To 8 Min. Transfer Hens To Platter. Pour Calvados
Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any
Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple
Juice And Any Liquid Reserved From Turnips. Boil Until Thickened
Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste
Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced
With Fork, Basting Every 10 Min., About 30 Min.
Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove
Pins And String. Split Each Hen Lengthwise. Transfer To Heated
Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At
425.

Browse by categories