Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

Directions:

• Preheat the Oven to 400F
• In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil; and mush together.
• Wash the Hens, and pat them dry with a paper towel.
• Stuff half of the dressing into each Hen.
• Using cooking twine, Truss-up the Hens.
• In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
• Place in a baking dish, and drizzle any Oil from the pan over the Hens.
• Bake for 35 minutes, covered.
• Uncover and bake for an additional 20 minutes.
• Prepare the Raspberry Sherry Sauce.
• Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

Directions:

• In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
• In a cup, whisk together the Cornstarch and Berry Juice.
• Add all ingredients to the Sauce Pan, stirring on medium heat.
• Crush the berries with your spoon as they cook.
• Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.