by mtlabor
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mtlabor's Notes:
2 Cornish Hens (about 1-1&1/2 lbs each) Ask a question about this ingredient
brandy Ask a question about this ingredient
8 ounces dried tropical fruit Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
8 ounces Baby Bella mushrooms, chopped Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
1 garlic clove, chopped Ask a question about this ingredient
3 cups jasmine rice, cooked Ask a question about this ingredient
1/4 teaspoon herbs de Provence Ask a question about this ingredient
1/2 teaspoon dried rosemary Ask a question about this ingredient
1 tablespoon black and pink peppercorns Ask a question about this ingredient
1/8 teaspoon nutmeg Ask a question about this ingredient
pinch of cayenne pepper Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Empty the tropical fruit mix into a medium bowl and cover with brandy, maybe about 1/2 cup or so. Let sit for about 45 minutes. Drain and set aside.
Ask a question about this stepHeat your olive oil in a large skillet under medium high heat and add the onions, mushrooms, and garlic. Saute for about 10 minutes, or until onions are soft and translucent.
Ask a question about this stepAdd in the dried fruits and mix well. Take off heat and cool mixture to room temperature.
Ask a question about this stepMix in remaining stuffing ingredients and stuff the Cornish Hens. You can place your remaining stuffing in a baking dish and bake alongside the hens.
Ask a question about this stepPreheat oven to 350 F. Place hens on roasting rack, sprinkle skin with salt and pepper, and cover the exposed stuffing with aluminum foil. Roast for about 1 hour and 30 minutes, or until internal temperature is 180 F.
Ask a question about this stepLet rest for 10 minutes before carving.
Ask a question about this stepthank you so much! it was definitely delicious all around! The fruit I used was just a mixed variety (pineapple, raisins, mango, apricot, cranberry, and i think there was even some coconut shavings in there)... it went really well as a stuffing!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Simply lovely! Your recipes are always so appealing. I bet the gravy for these are delicious, too! What kind of dried tropical fruits do you use? (Papaya? Mango? Pineapple?) Do tell! ;o)