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      RECIPE TITLE "Thanksgiving Hens" Author: Sara Moulton author of "Sara's Secrets for Weeknight Meals"

    yields 4 servings time1 hour difficultymoderate

      RECIPE INGREDIENTS

    • 6 frozen breakfast sausages
    • 2 small onions
    • 4 slices homemade-style white bread, torn into small pieces
    • 3 tablespoons unsalted butter, melted
    • 1/4 teaspoon dried sage
    • 1/4 teaspoon dried thyme
    • Kosher salt and freshly milled black pepper
    • 4 Rock Cornish hens (1 to 1-1/4 pounds each), rinsed and dried
    • 1/2 cup white wine or vermouth, optional
    • One 14- or 14 1/2-ounce can chicken broth or 1 3/4 cups chicken stock
    • 3 tablespoons unbleached all-purpose flour

      RECIPE METHOD

    1. Preheat the oven to 375°F; arrange the frozen sausages in a shallow roasting pan and roast until cooked through, about 18 to 20 minutes. Set the sausages aside until they are cool enough to handle; then cut them into 1/4-inch slices. Reserve the pan. Turn up the heat to 475°F.

    2. Meanwhile, finely chop one onion and coarsely chop the other. Combine the sliced sausages, bread, finely chopped onion, 2 tablespoons of the butter, the sage, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Season the hens inside and out with an additional 1/4 teaspoon salt and 1/4 teaspoon pepper. Stuff each hen with one fourth of the bread mixture and tie the legs. Arrange the hens on a rack in the shallow roasting pan and drizzle the wine and remaining 1 tablespoon butter over them.

    3. Roast the hens for 20 minutes. Add the coarsely chopped onion to the pan and continue roasting for 10 to 15 minutes longer, until a meat thermometer inserted in the thigh joint registers 170°F. Transfer the hens to a platter, cover loosely with aluminum foil, and let rest for 10 minutes.

    Butter a 13 x 9 inch baking pan, and place it on a foil lined rimmed baking sheet.

    Pour the bread/custard mixture into the prepared pan and level it. Pour the remaining 1/2 cup of heavy cream over the pudding. Mix together the remaining 1/4 cup of sugar with the pecans and sprinkle the mixture evenly over the top of the pudding.

    Transfer the pan on the baking sheet to the oven and turn the oven to 300 degrees. Bake for 60-70 minutes, until the pudding is firm and a knife inserted in the center comes out clean.

    Serve warm or at room temperature.


    HOT! We recommend:

    Sara's Secrets for Weeknight Meals (Hardcover) Moulton, a Food Network and Gourmet chef, wants to help home cooks produce elegant meals without excessive fuss. For each dish in this assemblage, she indicates hands-on time and total cooking time, with most calculated to require under 45 minutes (though cooks who are less efficient at prepping than Moulton may dispute some of the estimates; Mexican Chicken Salad, for instance, indicates 15 minutes of hands-on time, but with all the chopping and washing, some amateurs will soon reach the 25 minutes allotted for the whole process). Besides chapters on soup, pasta, meat and so on, there are several revolving around time-saving tips: "Shop and Serve" has recipes like the fast but tasty Tortellini Pepperoni Spinach Soup, and dishes in "Just Open the Pantry" use items from a kitchen stocked with Moulton's long list of recommended staples. "Cooking Ahead," meanwhile, unleashes the gourmet chef in Moulton with lengthier recipes that can be made on the weekend and reheated. Moulton's readers may not get these dishes on the table as quickly as she can, but cooks willing to put in some time in the kitchen each night will appreciate this book's excellent international range as well as its helpful shortcuts. Color photos. (Oct. 18)
    Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


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