Double-Stuffed Cornish Game Hens with Pomegranate Brussels Sprout (Kosher Option)

double stuffed game hens

Yesterday’s Roast Chicken Recipe was about as simple as it could be. This one re-posted from a few years back…not so much. But this is fun, smells heavenly as it cooks and is not so difficult to prepare. BTW, if you don’t eat pork, just omit the sausage. Try cooking the hens’ liver in a bit of chicken fat, chopping it and adding it to the stuffing instead. Now, on to the commentary…

Think Cornish Game Hens and you think, well, northwestern Europe; the rocky coast at Tintagel or Mont San-Michel. But add Pomegranate Seeds and Baharat, and suddenly you’re at the other end of the Mediterranean. We added Pomegranate Seeds to every part of this dish, including the marinade for the sprouts, and, indeed, considered using them to garnish our Martinis. (In the end we stayed with olives.)

In any case, the hens are double stuffed…inside and under the breast skin. And the Brussels sprouts are cooked with spices and pomegranate seeds. It really was exceptionally tasty. So much so that the next time we celebrate Burns Night with our Scottish Friends, we will probably change the recipe by stuffing the hens with Haggis, twice, and basting them with a wee dram. ~ Glyn and Will

filling stuffed game hensDSCN2201 

2 oz prepared sage sausage (or livers from the hens)
1 shallot, finely diced
1 small clove garlic, minced
¼ c pomegranate seeds
½ c seasoned mashed potatoes
2 medium crimini mushrooms, finely chopped
¼ tsp. Baharat spice

Cook and drain the sausage (or saute the livers). Add the shallot, garlic and mushrooms and cook till the shallot is translucent. Remove from the heat, add the mashed potatoes and the spices and set aside to cool slightly.

double stuffed game hens     DSCN2207

2 game hens
2 tbsp. butter (or margarine)
2 tbsp. pomegranate seeds
Salt, Pepper and Spice Mix

Stuff the cavity of the game hens with the stuffing mixture. Mix the softened butter with the pomegranate seeds. Loosen the skin of the breast of the hens and using your fingers, spread the pomegranate butter mixture under the breast skin. Season the game hens with the spices and tie the legs together. Roast for 45 minutes at 325. Remove from the oven and add the Brussels Sprouts.


For the Brussels Sprouts:
12 oz pkg of Brussels sprouts, ends trimmed
¼ c pomegranate seed
2 tbsp. olive oil
½ tsp. dried ginger
½ tsp. curry powder
¼ tsp. cardamom
¼ tsp. garlic powder
Salt and Pepper

Combine the sprouts with the remaining ingredients. Toss to cover. Place in the baking sheet around the hens. Continue cooking for another 40 minutes or until the sprouts are done and browned. Serve alongside the hens.

This entry was posted by Glyn Ruppe-Melnyk.

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