Dawn Hall's 7-ingredients or less, 30-minutes or less formula is adapted for the Christmas season. As a working mom, she knows how hard it is to prepare all the Christmas goodies and entertain friends and family on a budget, while juggling an already full schedule. Here are recipes and plans for cookie swaps, edible and affordable teacher's gifts, and easy but remarkable meals for your family and friends whether it is the office potluck lunch, an elegant Christmas eve buffet, or a fun breakfast.
I really like the tartness of the Granny Smith apples along with the touch of sweetness in the cherries for the stuffing. The bird is so tender it falls off the bone, and the squash and apples topped lightly with seasoning salt make a wonderful orchard medley.
Yield: 6 servings
(1/2 stuffed Cornish hen, 1 cup squash and apple mixture)
Preparation time: 25 minutes
Cooking Time: 4 1/2 to 5 hours
Total time: 5 to 5 1/2 hours
3 Cornish hens (1 1/2 pounds each)
1 (6-ounce) box cornbread stuffing mix
1/3 cup dried cherries, finely chopped
4 1/2 cups Granny Smith apples, cored and chopped (not peeled), divided use
1 cup chicken broth
7 cups acorn squash, peeled, chopped into 1 1/2 to 2-inch pieces (2 large or 3 small squash)
1/2 cup dark brown sugar
Seasoned salt and/or paprika (optional)
1 bunch green seedless grapes for garnish (optional)
Spray a large oblong slow cooker with nonfat cooking spray.
Rinse the Cornish hens in cold water.
In a large mixing bowl combine the stuffing mix, dried cherries, and 1 cup of the chopped apple.
Heat the chicken broth in the microwave for 2 minutes or until hot and pour it over the stuffing mix, stirring until thoroughly mixed. Place the stuffing in each rinsed Cornish hen, dividing the stuffing evenly among the hens. Put the stuffed hens into the prepared slow cooker.
Peel and chop the squash and place it in a large mixing bowl. Put the remaining 3 1/2 cups of the chopped apples into the bowl with the squash. Add the brown sugar and stir until well mixed.
Take two large pieces of foil, fold the long sides together to form one large piece of foil, and spray with nonfat cooking spray.
Transfer the squash and apples to the foil. Fold the foil over the pile of squash and apples and roll the edges to seal the packet. Place the packet of squash and apples into the slow cooker on top of the hens.
Cover the slow cooker and cook on high for 4 1/2 to 5 hours.
When the hens are completely cooked through, remove the foil. Using tongs, remove the hens from the slow cooker and place in a 9x13-inch glass baking dish or on a platter. Cut each Cornish hen in half using a sharp knife or kitchen scissors. Surround the hens with the squash and apple mixture. Sprinkle the paprika over the Cornish hens fbr a great presentation.
Sprinkle seasoned salt over the tops of the Cornish hens and the squash and apple mixture and garnish with the grapes, if desired.
Note: For a crispy, golden brown skin, put the hens in a 9 x 13-inch casserole dish and bake them in the oven at 500 degrees for 5 to 10 minutes.
(Nutrition in formation without skin)
Calories: 505 (11% fat); Total Fat: 6g; Cholesterol: 133mg; Carbohydrate: 78g; Dietary Fiber: l0g;
Protein: 359; Sodium: 693mg; Diabetic Exchanges; 4 lean meat, 3 starch, 1 fruit, 1 other carbohydrate
