Stuffed Roasted Cornish Game Hen

My European mother came to the US as an adult and had to learn American foods and holiday customs. She liked the idea of them but wasn't completely sold on some of the dishes so she put her own spin on them. This also applied to the Thanksgiving and Christmas turkey which she interpreted to mean some kind of roast bird. And it was fun each year to see which bird she'd chosen.

We had geese, chickens, ducks, hens - all beautifully roasted and stuffed. Her masterpiece though, was the year she had 12 guests coming and served each their own individually roasted and stuffed Cornish hen. She was insane in the best possible foodie way.

When we weren't dining on roasted birds, she served a lot of Middle Eastern style foods. There was plenty of tahini, hummus, pita and all the typical spices that go with that cuisine. Both my parents had spent time in the region and fell in love with the cuisine so I was raised on much of it.

I've always meant to recreate my mother's Cornish hen feast but time somehow slips away. But this year I finally did it. I planned a small, holiday-season meal by combining some of my mother's ideas, including the famous hens, along with a few classic side dishes that I gave a Middle Eastern flair.

Since my pantry is well stocked with Ziyad spices and ingredients, I reached for some of my favorites like za'atar, sumac, shawarma spice and kefta mix. All are part of their variety pack along with some aleppo powder for a little kick.

The meal came together with expected dishes, like bread stuffing, butternut squash and Brussels sprouts but combined with hints of unexpected spice blends. A perfect Middle Eastern meets American feast. Enjoy!

Yield: 2 ServingsAuthor: Anita Schecter

Stuffed Roasted Cornish Game Hen

prep time: 30 minscook time: 1 hour and 15 minstotal time: 1 hours and 45 mins

Recipe for a roasted and stuffed Cornish game hen along with Middle Eastern spiced side dishes.

ingredients:

2 Cornish game hens

2 Tablespoons butter, softened

1 Tablespoon Ziyad Brand Kefta Spice *

4 Slices crusty bread

1 Cup chicken stock

2 Tablespoons butter

1/4 Cup chopped parsley, rosemary and sage

1/2 Teaspoon Ziyad Brand Za'atar *

1/2 lb. Brussels sprouts

1 Tablespoon olive oil

1 Teaspoon Ziyad Brand Sumac *

Pinch of Ziyad Brand Aleppo Powder *

1/2 lb. Cubed butternut squash

1 Tablespoon olive oil

1 Teaspoon Ziyad Brand Shawarma Spice *

* Note that all the spices are available as part of a great variety pack. Click here to find it.

instructions:

Pre-heat the oven to 375 degrees.

Pat the hens dry.

Mix the softened butter with the kefta spice and rub all over both hens. Season with salt and pepper.

Place in a baking or roasting pan.

Cut the bread into cubes and toast in the pre-heated oven for 15 minutes.

Heat the chicken stock and butter together and pour over the crusty bread.

Stir in the chopped herbs and season with salt and pepper to taste.

Loosely stuff some of the bread stuffing into both hens and place the rest next to them in the baking dish.

Roast for 45 to 60 minutes or until the juices run clear and the birds have reached an internal temperature of 165 degrees. If the stuffing starts to get too brown before the birds are cooked, cover just that part with aluminum foil. When done, cover the hens with foil and let rest for 10 minutes before serving.

Slice the Brussels sprouts in half or quarters, depending on size, and toss with the olive oil, sumac and aleppo pepper.

Place on a baking sheet lined with parchment paper and roast in the same 375 degree oven for 20 to 30 minutes or until slightly tender and lightly browned. Season with salt and pepper to taste.

Toss the cubed butternut squash with the olive oil and shawarma spice.

Place on a baking sheet lined with parchment paper and roast in the same 375 degree oven for 30 minutes or until tender and lightly browned. Season with salt and pepper to taste.

Created using The Recipes Generator

This recipe is sponsored by Ziyad. Thank you for supporting the products I love and use in my kitchen.