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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