Main Dish

Maple-Glazed Cornish Hens with Cornbread and Pancetta Stuffing


From Carole Kotkin’s Sunday Supper

Main Dish

Maple-Glazed Cornish Hens with Cornbread and Pancetta Stuffing

If you’re having a small holiday gathering, these single-serving birds would be a lovely, time-saving alternative to turkey. Round out the meal with sweet potatoes, green beans and cranberry sauce. Beaujolais nouveau has just been released and would be a perfect accompaniment.

14 ounces cornbread (favorite recipe or mix)

7 ounces pancetta

2 ribs celery, finely chopped

1⁄2 onion, finely chopped

1 small egg

Leaves from 3 sprigs fresh thyme

Salt and pepper

1/4 cup (1/2 stick) butter

6 Cornish hens

For the glaze:

2/3 cup maple syrup

1 clove garlic, crushed

Hot sauce (such as Tabasco), to taste

Heat the oven to 350 degrees. To make the stuffing, crumble the cornbread into a bowl. Cut the pancetta into meaty chunks and fry it in its own fat until colored on all sides. Add to the cornbread. In the same pan, sauté the celery and onion until they are soft but not colored. Mix with the cornbread and add the egg, thyme and some salt and pepper. Fork the butter through as well. Wash the insides of the hens well, dry with paper towels and season the insides with salt and pepper. Fill the hens with the stuffing and tie with string.

To make the glaze, boil the maple syrup until it is reduced by a third. Mix with the garlic and hot sauce and brush or spoon over the birds. (You won’t use all of it — keep some back for basting.) Season well with salt and pepper.

Cook the birds for 50 to 55 minutes, or until the juices run clear when you poke a knife between the body of the bird and the thigh. Baste often with the cooking juices and the rest of the maple syrup. Makes 6 servings.

Source: Adapted from “Roast Figs, Sugar Snow” by Diana Henry (Mitchell Beazley, $19.99)

Per serving: 1100 calories (55 percent from fat), 66.5 g fat (21.8 g saturated, 22.7 g monounsaturated), 426 mg cholesterol, 69 g protein, 53 g carbohydrates, 1.8 g fiber, 882 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category