Holiday Hens with Fig Glaze and Cornbread Stuffing Recipe | Tyler Florence

Name: Holiday Hens with Fig Glaze and Cornbread Stuffing Recipe | Tyler Florence
Ingredients: 1 1/2 cups dried California figs, pitted and roughly chopped; 1/4 cup honey; 2 tablespoons lemon juice; 3 cups warm water; 1/2 cup balsamic vinegar; 1 stick unsalted butter, for the glaze; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 teaspoon finely chopped rosemary leaves; 1/4 pound loose sweet Italian sausage; 2 tablespoons all-purpose flour; 4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups); 1 cup rehydrated dried figs, roughly chopped; Salt; Pepper; 1/2 egg, lightly beaten; 1/4 cup heavy cream; 1/2 cup chicken stock, homemade or store-bought; 4 Cornish game hens, 1 to 1 1/2 pounds each; 4 tablespoons unsalted butter, room temperature

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This Holiday Hens with Fig Glaze and Cornbread Stuffing recipe is tender, flavorful, and perfect any time of day. A simple bake with a big payoff.

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Ingredients

1 1/2 cups dried California figs, pitted and roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
1/2 cup balsamic vinegar
1 stick unsalted butter, for the glaze
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon finely chopped rosemary leaves
1/4 pound loose sweet Italian sausage
2 tablespoons all-purpose flour
4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
1 cup rehydrated dried figs, roughly chopped
Salt
Pepper
1/2 egg, lightly beaten
1/4 cup heavy cream
1/2 cup chicken stock, homemade or store-bought
4 Cornish game hens, 1 to 1 1/2 pounds each
4 tablespoons unsalted butter, room temperature