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Stuffing the recreation hens before roasting them keeps the meat extremely moist. Fundamental American ingredients—apples, cornbread, and original corn—create this a correct recipe for a shrimp Thanksgiving. However you would possibly perchance perchance well perchance also fair now not wish to lend a hand that prolonged before you are attempting it.

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Stuffing the recreation hens before roasting them keeps the meat extremely moist. Fundamental American ingredients—apples, cornbread, and original corn—create this a correct recipe for a shrimp Thanksgiving. However you would possibly perchance perchance well perchance also fair now not wish to lend a hand that prolonged before you are attempting it.

Ingredients:

  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 1/2 cups diced peeled cored Granny Smith or Golden Elegant apples
  • 2 teaspoons chopped original sage
  • 1/2 teaspoon rude kosher salt
  • 1/2 teaspoon freshly ground murky pepper
  • 4 cups 1/2-inch cubes purchased cornbread or corn desserts (about 11 oz)
  • 1 natty egg, beaten to blend
  • 1/2 cup (packed) coarsely grated appealing cheddar cheese (about 2 oz)
  • 6 tablespoons (about) original apple cider or original apple juice
  • 4 1 1/4- to 1 1/2-pound Cornish recreation hens, rinsed, patted dry
  • 1 tablespoon chopped original sage
  • 2 teaspoons rude kosher salt
  • 1 teaspoon freshly ground murky pepper
  • 1 tablespoon olive oil
  • 4 bacon slices, each and each halved crosswise
  • Corn Maque Choux

Instructions:

  1. Soften butter in heavy natty skillet over medium-high warmth. Add onion and celery; sauté until foundation to colour, about 5 minutes. Add apples; sauté until foundation to soften, about 3 minutes. Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; switch to natty bowl. Let stand until almost chilly, about 10 minutes.
  2. Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese, then ample apple cider by tablespoonfuls to connect stuffing that is moist nonetheless now not moist.
  3. Sprinkle cavity of each and each bird calmly with salt and pepper. Pack 1 cup stuffing into each and each (intention any leftover stuffing into buttered ramekins and quilt with foil). Skewer cavities closed with toothpicks or turkey lacers. Tuck hover pointers below; tie legs together to retain shape. Mix sage, rude salt, and pepper in shrimp bowl; sprinkle over hens.
  4. Preheat oven to 400°F. Warmth oil in natty nonstick skillet over medium-high warmth. Attach 2 hens in skillet. Sauté until brown, turning usually with wooden spoons (to prevent tearing pores and skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with final hens. Drape 2 bacon strip halves over breast of each and each bird. The utilize of kitchen string, tie bacon strips in intention. (Attach any ramekins of stuffing on baking sheet with hens.)
  5. Attach hens (and further stuffing) in oven. Roast hens until cooked by plot of and juices bustle sure when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Slit strings off hens. Transfer hens to plates. Spoon maque choux round hens and again with further stuffing.











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