Ingredients
For the glaze:
1 1/2 c. dried cranberries
3 T honey
1 T lemon juice
1.5 c. warm water
1/4 c. balsamic vinegar
1/4 c. butter
For the stuffing:
1/2 yellow onion, chopped
Dash of rosemary
1 T flour
1 c. cubed cornbread
1 T bacon grease
1 small egg (about half of 1 large egg), beaten
3 T heavy cream
1/4 c. chicken stock
2 Cornish hens, rinsed and patted dry, seasoned liberally with salt and pepper
2 T butter, softened
Preparation
Preheat oven to 400º. Mix cranberries, honey, lemon juice, and warm water in a bowl. Set aside for 20 minutes or until cranberries are rehydrated. Strain fruit, reserving liquid. Chop berries, set aside.
Heat bacon grease and saute onions with rosemary until browned. Add cornbread and cranberries to pan, season with salt and pepper. Stir, remove from heat.
In small bowl, whisk egg, cream, stock. Pour over cornbread mixture. Stir.
Stuff hens with cornbread mixture. Dot birds with butter. Roast 40-45 minutes. While roasting, cook cranberry water, add balsamic vinegar and butter. Reduce until syrupy. Pour over hens during the last ten minutes of roasting time. Rest 10 minutes before serving
