Seasonal Stuffed Cornish Game Hens
from the kitchen of Sharmagne Leland-St John
1 Cornish game hen.
¼ cup cooked red quinoa
1 small Fuyu persimmon
¼ Granny Smith apple
1 handful dried cranberries
1 handful shelled sunflower seeds
1 tablespoon chia seeds
1 handful almonds, slivered
1 lemon
Himalayan pink salt and freshly ground black pepper to taste
Butter for basting
Preheat oven to 350° F.
Rinse the game hen under cool running water.
Slice the lemon into several thin slices. Gently lift the skin on the breast and slip 2 lemon slices per side. Turn over and slip the remaining slices under the back skin.
Season the bird inside and out with the salt and pepper. Let rest.
Chop the persimmon and apple into small bits. Mix together in a bowl. Add the almonds, sunflower seeds, chia seeds dried cranberries and quinoa. Mix well to blend.
Stuff the quinoa mixture into the cavity of the game hen, pushing it down to get as much inside the bird as possible.
Place the stuffed hen in a baking pan, breast side up. Dot the breast with butter. Place any leftover stuffing in the pan alongside the hen.
Bake for approximately 1 hour 15 minutes, basting frequently.
If serving for two, take a kitchen scissor and starting at the bottom of the breast cut the hen in half being careful to not disturb the stuffing. Cut through the back bones and serve along with any extra stuffing from the pan.
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