Thanksgiving For Two
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Stuffing corn bread mix||1 Cup (16 tbs)|
|Coarsely chopped cranberries||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Cornish game hens||2|
|Madeira/Dry sherry||3 Tablespoon|
|Ground pepper||To Taste|
1. Preheat oven to 400Â°F. Bring 1/2 cup of broth to a simmer. In a medium bowl, pour hot broth over stuffing mix. Add cranberries and pecans and stir to mix well. Stuff hens with as much stuffing as possible. (Any extra can be roasted in a small pan alongside hens for about 30 minutes.)
2. Place hens in a shallow roasting pan, breast side up. In a small pan, melt butter and stir in 1 tablespoon of Madeira. Brush hens with Madeira butter. Season lightly with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350Â° and continue to roast, basting occasionally with pan juices, until juices run clear when pricked with a knife tip, 45 minutes to 1 hour longer.
3. Remove hens from pan and pour off all but 1 tablespoon pan drippings. Stir flour into drippings in roasting pan and cook over medium-high direct heat 1 to 2 minutes. Whisk in remaining 3/4 cup broth and 2 tablespoons Madeira. Cook, stirring, until sauce is lightly thickened, about 3 minutes. Season with salt and pepper to taste. Pass sauce separately.