Fall Stuffed Cornish Hens with Squash, Herbs, and a Current White Wine Glaze Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 Cornish hens (cleaned, rinsed and patted dry)
• 1 1/2 cups of butternut or acorn squash, peeled, seeded and diced in 1/2" pieces
• 1 medium onion diced
• 1 red bell pepper diced
• 1 celery rib diced
• 2 tablespoons fresh thyme or 1 teaspoon dried (1 for the stuffing and 1 for the sauce)
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried
• 1/2 cup crumbled gorgonzola cheese
• 2 cups of cooked brown, wild, or a white/wild blend of rice (use your favorite)
• 4 tablespoons of butter (2 for for sauteing the vegetables, 2 for the sauce)
• 1 jar of current jelly (found right with other jams and jellies)
• 1/2 white wine (any dry white wine works well)
• 1/2 cup chicken broth or stock (low sodium works best) Water will work if you do not have broth on hand. Also, feel free to use vegetable broth as well
• Salt and pepper to taste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →