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Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Tuesday, August 26, 2014

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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Creatively Living for Monday  Funday Party 
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1 comment:

  1. Wow! This just looks so delicious. Thank you for sharing the recipe with us. :-)

    XO,

    Shela

    ReplyDelete

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