Thanksgiving Sweet Potato & Apple Stuffed Cornish Hens with Pomegranate Glaze from PaleOmg
Showing 4 out of 8 Steps
Pat cornish hens dry with a paper towel. Then place room temperature butter in a bowl along with 1 tablespoon of thyme, rosemary, sage and 1 teaspoon of salt and mix. Using your fingers, lift the skin of the cornish hen around the breast up and scoop out about 1 tablespoon of the mixture at a time, push it under the skin and spread along the meat underneath the skin. Repeat throughout each hen and spread any extra butter mixture on top of the skin.
Add breakfast sausage to skillet and break into pieces. Cook half way through then add white potatoes and apples along with 1 tablespoon of thyme, rosemary and sage and sprinkle with a bit of salt. Cook until sweet potatoes are soft but not completely cooked through then remove from heat to let cool a bit.
Place a large cast iron skillet over medium heat.
Preheat oven to 425 degrees and place rack in the middle of the oven.
I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.