Since we only had one day off for Thanksgiving we were unable to travel to spend the day with family so I had planned a modest Thanksgiving for two here at home. A coworker asked about our plans and insisted we join her and her husband for Thanksgiving. She had already purchased a 22 lb. turkey for just the two of them and one other friend so with that much turkey on hand we agreed to help her out. So today I am preparing what I would have done Thanksgiving.
Today's challenge: our extend-a-stay propane tank was emptied a couple of days ago and my husband planned to take it today to have it filled. Shortly after I put the hens in the oven, he went out to unhook the extend-a-stay tank so it would be ready to go after the meal. Well, shortly after this I noticed the distinct smell of propane - the oven had gone out. I did not realize that to unhook the little tank, he had to turn off the main tank as well, and he did not think about the oven going out during this process. So after letting the propane clear out of the air, I re-lit the pilot light, guessed at the amount of time lost, and proceeded...lol. Luckily all turned out well.
My stuffing is a modified version of this recipe: Apple, Cranberry & Pecan Stuffing
STUFFED CORNISH HEN
2 Cornish hens, about one pound each
3/4 cup of apple juice
1 T of butter
1 1/2 cups stuffing mix
1/2 of a small apple, chopped
1/4 cup dried cranberries
1/8 cup chopped walnuts
2 T apple jelly
Clean and prep the cornish hens, season inside cavity and outside of hen with sea salt and spray with olive oil cooking spray, set aside. Preheat oven to 350 degrees. Heat apple juice and butter until slightly warm. Add stuffing mix, apple and cranberries let sit until the stuffing has absorbed all the liquid. Stir in walnuts. Stuff hens with as much stuffing mix as possible, place remaining mix in baking pan directly under hens and bake for one hour. Top each hen with one tablespoon of apple jelly and bake for an additional ten minutes.
My green bean casserole is a modified version of this recipe: Cheesy Green Bean Casserole
GREEN BEAN CASSEROLE
1 can (14.5oz) cut green beans, no salt added, drained
1/2 can (10-3/4oz) condensed cream of mushroom soup
1/4 lb. (4oz) pasteurized cheese, cut into 1/2-inch cubes
3/4 cup hot water
2 T butter
1/2 cup french fried onions
1 1/2 cups stuffing mix
Preheat oven to 350 degrees. Mix together beans, soup and 1/4 cup of onions in 1 1/2 qt. baking dish. Top with cheese. Add butter to hot water and stir until melted. Stir in stuffing mix just until moist. Spoon over bean mix and top with remaining 1/4 cup of onions. Bake for 20-30 minutes or until heated through.