Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Position Rack in Center Of Oven Bake Potatoes Until Tender, About45
Min.
Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium
Saucepan. Cover Simmer Until Turnips Apple Are Tender, About 30
Min. Drain Off Any Liquid Reserve. Halve Potatoes And Scoop Flesh
Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1
t. Oleo, Salt Pepper. Cook Completely. Maintain Oven At 425
Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer 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.

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