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Gallery Haroset-Stuffed Hens with Gravy and Sweet Potatoes Credit: Stephen Kent Johnson Recipe Summary prep: 40 mins total: 1 hr 30 mins Servings: 8
Ingredients Hens Extra-virgin olive oil, for drizzling and for hens 4 Cornish game hens (1 1/2 to 2 pounds each), room temperature, patted dry Coarse salt and freshly ground pepper 2 Granny Smith apples, cored and coarsely chopped 2 matzo sheets, broken into pieces 3/4 cup walnuts, toasted and coarsely chopped 1/2 cup raisins 3/4 teaspoon ground cinnamon 1/3 cup kosher-for-Passover sweet wine, such as Manischewitz Gravy 1 3/4 cups low-sodium chicken broth 1 tablespoon potato starch
Gallery Haroset-Stuffed Hens with Gravy and Sweet Potatoes Credit: Stephen Kent Johnson
Recipe Summary prep: 40 mins total: 1 hr 30 mins Servings: 8
Gallery
Haroset-Stuffed Hens with Gravy and Sweet Potatoes Credit: Stephen Kent Johnson
Haroset-Stuffed Hens with Gravy and Sweet Potatoes
Credit: Stephen Kent Johnson
Haroset-Stuffed Hens with Gravy and Sweet Potatoes
Recipe Summary prep: 40 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 40 mins total: 1 hr 30 mins
Servings: 8
prep: 40 mins
total: 1 hr 30 mins
prep:
40 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
Ingredients
Extra-virgin olive oil, for drizzling and for hens 4 Cornish game hens (1 1/2 to 2 pounds each), room temperature, patted dry Coarse salt and freshly ground pepper 2 Granny Smith apples, cored and coarsely chopped 2 matzo sheets, broken into pieces 3/4 cup walnuts, toasted and coarsely chopped 1/2 cup raisins 3/4 teaspoon ground cinnamon 1/3 cup kosher-for-Passover sweet wine, such as Manischewitz
1 3/4 cups low-sodium chicken broth 1 tablespoon potato starch
Directions
Hens: Preheat oven to 400 degrees. Drizzle a heavy-duty rimmed baking sheet or large, shallow roasting pan with oil.
Rub cavities and skin of hens with oil, then season with salt and pepper. In a large bowl, toss together apples, matzo, walnuts, raisins, cinnamon, and wine. Season with salt and pepper. Divide stuffing evenly among body and neck cavities of hens. Tie legs together with kitchen twine.
Transfer hens to prepared baking sheet. Roast until a thermometer inserted into thickest part of breasts (without touching bone) registers 165 degrees, 45 to 55 minutes. Transfer hens to a carving board; let rest 15 minutes.
Gravy: Meanwhile, in a small bowl, whisk together 1/4 cup broth and potato starch. Place baking sheet over 2 burners and stir remaining 1 1/2 cups broth into pan drippings. Bring mixture to a simmer over medium-high, scraping up browned bits from bottom. Slowly whisk in potato-starch mixture and simmer, stirring constantly, until gravy is thickened slightly, about 1 minute. Strain through a sieve.
Remove twine and cut hens in half lengthwise. Serve, with gravy.
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All Reviews for Haroset-Stuffed Hens with Gravy and Sweet Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Haroset-Stuffed Hens with Gravy and Sweet Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
