Cornish Game Hen for Thanksgiving dinner? If you need a time saving shortcut dish or you don’t feel like slaving over a 20 pound Turkey, well here’s a recipe that will free you up without compromising taste. If you want to keep it simple but need to feed a small crowd you can always rely on deliciously moist Cornish Game Hen for Thanksgiving dinner…The genius lies in the simplicity of this dish!
Don’t like turkey? Or you might prefer to cook a small dinner for yourself on Thanksgiving. Whatever the situation, Thanksgiving can be tricky under these conditions. Have no fear, this week we’re discussing alternative thanksgiving ideas, starting with my Cornish Game Hen Recipe.
Preparing a lavish Thanksgiving dinner is complicated, but there are certain things that can make it even harder to handle. This week my blog post will all be about simple dishes that are easy to prepare for Thanksgiving!
Relax and don’t stress over cooking for Thanksgiving…
Let’s get it cracking!
Ali in the Valley
Cornish Game Hens for Thanksgiving…
4 Cornish hens (each about 1 1/2 lb.)
4 garlic cloves (halved)
Extra-virgin olive oil as needed
1 tablespoon of essence seasoning
Kosher salt and freshly ground pepper (to taste)
4 sweet onions (thinly sliced)
Using a vegetable peeler, remove the zest from 1 of the oranges in 1/2-inch strips. Reserve the orange. Pat the hens dry. Place the zest strips and garlic in the cavities of the Cornish hens, dividing evenly. Brush the hens with olive oil and season lightly with salt and pepper. Cover with plastic wrap and refrigerate for about 3 hours. Remove the hens from the refrigerator 30 minutes before roasting.
Preheat an oven to 425°F.
Working with one orange at a time, cut a thin slice from the top and bottom of the fruit to expose the flesh. Stand the orange on a flat end and, following the contour of the fruit, cut away the peel and white pith all around the fruit. Working over a bowl, make a cut on both sides of each segment to free it from the membrane, letting the segment and juice drop into the bowl. Coarsely chop the orange segments.
Add the onions and 1 1/2 Tbs. olive oil to the bowl with the orange pieces and stir to combine. Pour the onion-orange mixture into a baking dish just large enough to hold the hens and spread out evenly. Place the hens, breast side up, on top of the onion-orange mixture. Roast until an instant-read thermometer inserted into the thickest part of the hen, away from the bone, registers 160°F, 50 to 60 minutes.
Transfer the hens to a platter and let rest for 10 minutes. Divide the onion-orange mixture evenly among warmed individual plates, top each with a hen and serve immediately.
Inspired by Emeril Lagasse…
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.