Mini Turkey (aka Cornish Game Hen) Thanksgiving Dinner

We broke away from our traditional Thanksgiving meal this year and cooked Cornish Game Hens with cranberry sauce. However, we couldn't totally forget our traditions and cooked Tom's "twigs and bark" dressing. For the greenery, we added green bean almondine. Even though we don't get to make turkey soup or have an endless supply of turkey sandwiches, we had a great meal and were very thankful. As a matter of fact, we're still very thankful! Here's how we put it all together.

Serves:             4
Prep Time:       1 hour

INGREDIENTS:
     The Cornish Game Hens
2 game hens (about 2 1/2 pounds total)
sprinkle of granulated garlic
sprinkle of fresh ground black pepper
     The Cranberry Sauce
7 1/2 ounces of fresh organic cranberries
4 ounces of fresh squeezed orange juice (1 orange)
zest of 1 orange
1/8 C + 1 T honey
1/8 C + 1 T brown sugar
1 vanilla bean, cut in half and beans removed)
1/4 t cloves
     The Twigs and Bark Dressing
4 slices of sour dough bread (6 ounces) toasted and broken into pieces
2 celery stalks
2/3 of a red onion, cut into small pieces
1 jalapeno pepper
1 hot Italian sausage skinned and broken into small pieces (any sausage will work)
1/2 C dried cranberries (you can substitute with raisins or craisins)
2 large garlic cloves, sliced thin
3/4 C peanuts (optional or you can substitute cashews)
2 pinches of red pepper flakes (optional, we like spicy flavors)
dash of salt
2 T dried sage
1 T dried thyme
1 t marjoram
1 t nutmeg
1/2 C chicken broth (may take a bit more if it appears dry)
1/2 tart apple (we used a Braeburn)
     Green Beans Almondine (simplified)
1 pound green beans
1/3 C toasted almonds
dash of salt
dash of pepper
1 T olive oil

PREPARATION;   
     The Cornish Game Hens
1. Remove giblets from hens and wash with cold water. Pat dry.
2. Cut hens in half lengthwise and place on a rack in a roasting pan, breast side up. Sprinkle with granulated garlic and fresh ground black pepper.
3. Bake at 450 degrees F for 25 minutes. If hens start to brown too fast, loosely cover with aluminum foil so they can continue to cook but not to brown. Reduce heat to 350 degrees F and bake another 25-30 minutes until inside temperature reaches 155-165 degrees F. When you reduce the heat, baste the hens with the juice from the cranberry sauce 2-3 times while roasting.
     The Cranberry Sauce
1. Place the cranberries in a small pot
2. Add the orange juice, orange zest, honey, brown sugar, vanilla beans and cloves. Bring to a low simmer and cook until cranberries pop. If more juice is needed, add a bit of water. You can also add raisins if you like.
     The Twigs and Bark Dressing
1. Bake the sour dough bread until it's a medium brown color. Break into about 1/2 inch pieces. Place in large bowl.
2. Peel and saute the sausage on high heat and break into small pieces while browning. Add to the bread chunks.
3. Cut up the onion, apple, celery, garlic and jalapeno. Put in the same saute pan as the sausage and sweat the veggies until they become translucent. Add to the bread chunks and sausage.
4. Mix all the herbs together in a small bowl then add to the dressing mixture.
5. Add the apple chunks, peanuts, cranberries and the chicken broth and stir until all combined. If you need more moisture add a bit more chicken broth. It's best to make the dressing in advance and give the flavors a chance to blend together. Cover it and put it in the fridge for awhile.
     Green Beans Almondine (simplified)
1. Put the green beans in the same saute pan with olive oil and cook for about 10 minutes.
2. Add the toasted almonds, sprinkle with salt and pepper and toss.

PLATING
1. Remove game hens from roasting pan and place on a warmed plate. Spoon the cranberries on top
2. Scoop out some of the dressing and place by the side of the hen.
3. Add the green beans with the almonds.

Bon Appetit,
Anita and Tom