CORNISH HEN WITH RED WINE & CURRANT JELLY / HERBED POTATOES / GREEN BEAN CASSEROLE / CORNBREAD STUFFING WITH CELERY & GREEN ONION

Note:  This is a holiday dinner for two, taking about an hour to prepare.

–Cornish hen (1)

–red wine

–red currant jelly

–thyme

–onion bits

–chicken broth (non-fat, low sodium)

–celery (1 stalk)

–Bac’n pieces (soy bacon)

–parsley

–nutmeg

–red potatoes (2, medium)

–tarragon, marjoram, parsley, onion bits, thyme, garlic powder

–green beans (2 handfuls, frozen)

–French fried onions (boxed)

–mushrooms (4 or 5, baby bellas)

–green onions (4 stalks, divided)

–cornbread stuffing (boxed)

–milk (dairy if not lactose sensitive, soy, or almond)

–salt and pepper

–olive oil

1 – Unwrap the hen and place on a sturdy cutting board.  Using your sharpest knife, cut through the hen by the backbone, making two portions.  Turn breast side up in a covered baking dish.  Season with thyme, salt, pepper, nutmeg, parsley, and olive oil.  Add one-fourth cup of chicken broth.  Set aside.

2 – Place 3 tablespoons of currant jelly in a microwaveable bowl.  In a separate bowl, pour one-fourth cup of red wine.  Set aside.

3 – Scrub potatoes thoroughly.  Slice into 1 – inch pieces.  Place in covered baking dish.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 15 minutes.  When finished, place in a food processor.  Season with tarragon, garlic powder, thyme, onion bits, marjoram, and parsley.  Add milk to desired consistency.  Drain the baking dish of water, and then add the potatoes to it.  Microwave on high for 2 minutes. 

4 – Slice mushrooms and place in a large, wide-mouthed, covered baking dish.  Slice 2 stalks of green onion.  Season with salt, pepper, and olive oil.  Add an inch of milk.  Microwave on high for 3 minutes.  Add green beans to the other vegetables, and stir.  Microwave on high for 5 minutes, taking care to be sure that milk does not overflow.  If so, cut power to 50 percent, and double remaining cooking time.

5 – Chop celery and green onion into fine pieces.  Place in 2 microwaveable bowls, half in each.  Season with olive oil.  Microwave on high for 1 minute.  When finished, add cornbread stuffing to the bowls.  Fill almost to the top with chicken broth.  Microwave on high for 1 minute.

6 – Microwave the Cornish hen for 5 minutes on 1 side; then turn over (with fork) and microwave for 5 minutes more.  Heat the red wine for 45 seconds in the microwave; also heat the currant jelly for 45 seconds.  Stir the wine and jelly together, and then pour over the hen.  Add Bac’n pieces to the top of the hen just before serving.

7 – Serve the dinner hot.

–Cornish hen adapted from astray recipes.com; potatoes, green beans, and stuffing original.

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One thought on “CORNISH HEN WITH RED WINE & CURRANT JELLY / HERBED POTATOES / GREEN BEAN CASSEROLE / CORNBREAD STUFFING WITH CELERY & GREEN ONION

  1. Pingback: 31 Almost Gourmet Microwave Meal Recipes

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