Cornish hens make a fun presentation, but this fantastic, breadless stuffing works just as well with turkey.
 Serves 8 / Cornish hens make a fun presentation, but this fantastic, breadless stuffing works just as well with turkey. Simply stuff the turkey lightly and adjust cooking time based on size. Serving tips: Mound leftover stuffing in a heatproof bowl; reheat and serve alongside poultry. Use kitchen shears to cut each cooked hen lengthwise.2 tablespoons unsalted butter 4-6 Fuji apples (2 pounds), chopped 10 Medjool dates, pits removed, chopped 1 lemon, zest and juice 1 orange, zest and juice 1/2 cup unsalted roasted almonds, chopped Salt and pepper, to taste 1 onion, roughly chopped 1 carrot, peeled and roughly chopped 2 stalks celery, roughly chopped 4 Cornish hens, 11/4 pounds each Olive oil, for brushing 1. Melt butter in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, 15-20 minutes. Add dates, zests, and juices; cook for 1 minute more. Remove from heat, cool, and stir in almonds and salt. 2. Mix onion, carrot, and celery; place on the bottom of a roasting pan. 3. Preheat oven to 475°. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Trim excess fat. Season each cavity with salt and pepper, then loosely stuff with apple mixture. Truss hens. Place hens, breast-side up, on top of chopped vegetables. Brush with olive oil and sprinkle with salt and pepper. Roast at 475° for 15 minutes; reduce heat to 400° and cook for an additional 35 minutes, or until juices run clear. Remove skin, if desired. Serve hens with additional apple stuffing on the side. PER SERVING (1/2 skinless hen, 3/4 cup apple stuffing): 376 cal, 27% fat cal, 12g fat, 3g sat fat, 116mg chol, 27g protein, 44g carb, 7g fiber, 97mg sodium |