Roast Cornish Game Hens With Roast Squash And Cranapple Stuffing

Ingredients

  • 1 1/2 pounds squash, such as kury, butternut or pumpkin, diced and peeled
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 1 1/2-pound Cornish hens, slit lengthwise (your butcher can do this for you or you can do it yourself with a very sharp knife)
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons ground fennel or ground coriander
  • 1 tablespoon paprika
  • 6 tablespoons butter, divided
  • 3-4 small ribs celery, chopped
  • 1 onion, chopped
  • 2 apples, peeled and diced, such as Macoun or Northern Spies
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup apple cider
  • 2 cups chicken stock, divided
  • 4 slices lightly toasted whole wheat bread, chopped
  • 2 tablespoons flour
  • 1/4 cup orange marmalade
  • 2 tablespoons Worcestershire sauce

Description

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