Recipe: Wesley Snipes' Rum-Glazed Cornish Hens with Apple-Sourdough Stuffing (serves 2)

WESLEY SNIPES' RUM-GLAZED CORNISH HENS
WITH APPLE-SOURDOUGH STUFFING

2 rock Cornish game hens
2 tablespoons dark rum
Creole seasoning, to taste
2 tablespoons olive oil
2 Granny Smith apples, chopped
1 large onion, chopped
1 clove garlic, minced
2 slices sourdough bread, crumbled
1 tablespoon white wine
1 sprig fresh thyme leaves, separated from stem
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

Wash and dry hens and place in a roasting pan. Rub each with 1 tablespoon rum and sprinkle with Creole seasoning. Refrigerate for 1 hour.

Preheat oven to 325 degrees F.

In medium skillet, heat olive oil over medium-high heat. Add apples, onion and garlic and saute until apples and onion are tender, about 10 minutes. Add bread, wine, thyme, pepper and salt and mix well. Remove pan from heat.

Stuff the hens with the bread mixture and place in the roasting pan. Cover with foil.

Bake hens for 1 hour, uncovering them for the last 15 minutes. The hens should be nice and brown.

Makes 2 servings
Source: Cooking With Heart and Soul by Isaac Hayes