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Cornish Game Hens with Hazelnut Stuffing


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  • 2 large croissants
  • 1 1/2 tblsp butter
  • 1 1/4 cup chopped onion
  • 3 tblsp fresh sage
  • 3 tblsp fresh thyme
  • 2 1/4 cup chicken broth
  • 2/3 cup hazelnuts
  • 4 cornish game hens
  • 1/2 cup chopped shallots
  • 3 tblsp olive oil
  • 1 tblsp flour



Step 1

1. Preheat oven to 305. Arrange croissant pieces on baking sheet. Bake until golden and crisp. transfer to large bowl. Maintiain oven temp. melt butter in medium skillet over medium heat. Add onion, 1 tblsp sage and 1 tblsp thyme and saute until onion is osft. Add onion mixutre to toasted croissants. Mix in 1/4 cup chicken stock and hazelnuts. Season stuffing to taste with salt and pepper.

2. Spoon 1/4 of stuffing into each hen. Mix shallots, olive oil and remaining thyme in small bowl. Rub mixture all over outside of hens. Tie legs together with string to hold shape. Arrange hens on large rimmmed bkaing hseet. Bake until golden brown and cooked through about 1 hour and 15 minutes. Arrange hen on platte. Tent with foil.

3. Scrape pan juice into large measuring cup. Spoon off fat, reserving 1 tblsp add enough chicken stock to degreased pna juices to measure 2 cups liquid. Pour liquid into medium saucepan. Mix reserved 1 tblsp fat and 1 tblsp flour int small bowl to form smooth paste; whisk into stock mixture. Boil until reduced to generous 1 cup about 8 minutes. Season grave to taste.


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