Print
Stuffed Cornish Game Hens with Homemade Chutney Glaze
Prep Time
25 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
 
Course: Main Course
Cuisine: Californian
Servings: 6
Author: Jayne
Ingredients
  • 6 Cornish Game Hens, patted dry inside and out.
  • 6 oz unsalted butter
  • 2 cup apple mango chutney (see winter recipes)2017/12/9
  • 1 medium-sized onion
  • 1 tbsp minced garlic
  • 6 leaves fresh sage minced
  • 1/2 cup white wine
  • 1/2 cup chopped, skinned and toasted almonds
  • 4 1/2 cup of your favorite local bakery's bread
Instructions

  1. Cut the bread into cubes and spread evenly on a cookie sheet. Lightly toast under the broiler. Set aside. Sauté the onions and garlic in ¼ stick of butter until they begin to turn golden. Add the sage and sauté for one more minute. Stir in ¾ cup of apple mango chutney and the white wine. Simmer for 3 more minutes. Transfer the mixture to a bowl. Add the toasted almonds and the bread cubes. Combine thoroughly.

  2. Stuff the hens loosely. Arrange them on a shallow broiling pan with enough space around them to baste easily during roasting. Generously brush each hen with melted butter. Season each with salt and pepper. Bake at 375 degrees for 1 hour. Purée the remaining chutney in the blender and combine it with the remaining butter. Baste the hens with the chutney every 20 minutes (3 times).Baste one last time. Test for doneness.