Cornish Hen stuffed with Plums and Grape Leaves
The plums and grapes have been harvested, but the cool evenings this time of year often produce some new tender grape leaves and I love to use them in cooking. The earthy grassy flavor is a nice addition to roasted poultry and pork. A couple of overripe plums in the crisper prompted me to create! I stuffed my game hen with chopped plums, rosemary and chopped grape leaves. I placed a few sections of plum around the bird and tucked in some sprigs of rosemary and sprinkled on a little salt and pepper. I always roast my game hens at 375 degrees and the larger ones take a little over an hour to get fall off the bone done. That's the way we like them! No, I didn't use any other spices because I wanted the grape leaf and rosemary flavors to be dominant.
I added a side of steamed yellow squash and carrots with another sprinkle of salt and pepper. The roasting juices from the hen added a nice flavor drizzled over the vegetables. No butter needed!
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