You may also like
Categories:
dried California figs honey lemon juice warm water balsamic vinegar unsalted butter kosher salt freshly ground black pepper extra-virgin olive oil onion rosemary sausage flour muffins salt pepper egg heavy cream chicken stock Cornish game hens unsalted butter kosher salt freshly ground black pepper
Viewed: 26 - Published at: 2 years agoIngredients
- 1 1/2 cups dried California figs, pitted and roughly chopped
- 1/4 cup honey
- 2 tablespoons lemon juice
- 3 cups warm water
- 1/2 cup balsamic vinegar
- 1 stick unsalted butter, for the glaze
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 teaspoon finely chopped rosemary leaves
- 1/4 pound loose sweet Italian sausage
- 2 tablespoons all-purpose flour
- 4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
- 1 cup rehydrated dried figs, roughly chopped
- Salt
- Pepper
- 1/2 egg, lightly beaten
- 1/4 cup heavy cream
- 1/2 cup chicken stock, homemade or store-bought
- 4 Cornish game hens, 1 to 1 1/2 pounds each
- 4 tablespoons unsalted butter, room temperature
- Kosher salt
- Freshly ground black pepper
Method
- Preheat oven to 400 degrees F.
- Begin by re-hydrating the figs.
- In a large mixing bowl add the figs, honey, lemon juice and cover with warm water.
- Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft.
- Strain the figs and reserve the liquid - as this will be the base for the glaze.
- To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary.
- Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes.
- When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper.
- Give it a good toss until it's well combined.
- In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread.
- Stir the stuffing together and set it aside while you work on the hens.
- Wash and clean the birds.
- Season the cavities with salt and pepper and fill with stuffing.
- Dot the top of each bird with butter and season with salt and pepper.
- Lay out on a roasting tray and pop into the oven for 40 to 45 minutes.
- While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter.
- Reduce until syrupy and baste the birds with 10 minutes to go.
- When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh.
- Allow to rest for 10 minutes before serving.
