Recipe courtesy of Tyler Florence
Total:
2 hr
Active:
25 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 1/2 cups dried California figs, pitted and roughly chopped
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 3 cups warm water
  • 1/2 cup balsamic vinegar
  • 1 stick unsalted butter, for the glaze
  • Kosher salt
  • Freshly ground black pepper
Stuffing:
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 teaspoon finely chopped rosemary leaves
  • 1/4 pound loose sweet Italian sausage
  • 2 tablespoons all-purpose flour
  • 4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
  • 1 cup rehydrated dried figs, roughly chopped
  • Salt
  • Pepper
  • 1/2 egg, lightly beaten
  • 1/4 cup heavy cream
  • 1/2 cup chicken stock, homemade or store-bought
  • 4 Cornish game hens, 1 to 1 1/2 pounds each
  • 4 tablespoons unsalted butter, room temperature
  • Kosher salt
  • Freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat oven to 400 degrees F.

Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.

To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens.

Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving.

More from:

Christmas Recipes

IDEAS YOU'LL LOVE

Cornish Hen

Recipe courtesy of Tia Mowry

G. Garvin's Cornish Hens

Recipe courtesy of G. Garvin

Tandoori Guinea Hen

Recipe courtesy of Akhtar Nawab

Stuffed Guinea Hen

Recipe courtesy of Laura Calder

Cornish Hen and Chestnut stew

Recipe courtesy of Rosemary Shrager

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c