As I mentioned in my previous post, my family is in Atlanta for Thanksgiving. Being relatively new to the blogging world, I learned a lesson that will serve me very well going forward. I’m still not sure I have it all worked out, but I will give it some thought in the future. I’m sure as most of you would understand, if you put forth the effort to plan, shop for, and cook a huge feast, you sure as heck want to be able to blog about it. The challenge is getting all the food ready and then staging, food styling, and photographing everything while keeping it all warm and serving it in a timely manner.
I’m afraid I didn’t pull it off very successfully. The bottom line is that the food was a success, but the timing and photography…not so much. Let me say in advance, the photographs for the Thanksgiving posts are not my best work. The lesson I learned is that entertaining and blogging at the same time probably should be mutually exclusive. I’m not saying I won’t ever do it again, but I’ll think long and hard about how to pull it off.
The menu for the day was Cranberry Glazed Rock Cornish Game Hens, Chicken Sausage, Pear, and Leek Stuffing, Sweet Potato Casserole, Green Bean Casserole, and Braised Brussels Sprouts with Bacon and Walnuts. With the exception of the Cornish Hens, I decided to put my spin on all the traditional dishes for the holiday. I had not cooked Cornish hens for many years and this treatment was delicious. I brined the hens prior to cooking and the stuffing and glaze made for a successful main course that was a break from tradition. An advantage of these birds is that they are ready in a little over an hour.
Even with the stress of the day, I am thankful to be with my loved ones and I so appreciate the full and rich life I am living. I’m aware that in other parts of our country and the world, millions of people are less fortunate than we are. My thoughts go out to those people and I wish peace, love, and prosperity to them during the holiday season.
Ingredients
6 Rock Cornish game hens
8 cups vegetable broth
3 cups apple juice
1 cup water
1/8 cup salt
1/8 cup maple syrup
2 sprigs fresh thyme
1 sprig of fresh rosemary
2 sprigs of fresh sage
4 cloves garlic, smashed and skin removed
1 cup fresh cranberries
1/4 cup maple syrup
1/8 cup water
6 tbsp butter, softened
1 tsp chopped fresh thyme
1 tsp chopped fresh marjoram
1 tsp chopped fresh sage
1 clove garlic, minced
1/2 tsp salt
2 tsp extra virgin olive oil
5 Italian chicken sausages, casing removed
2 cups celery, chopped
2 cups leek, well rinsed and chopped
4 cloves garlic, minced
2 pears, peeled, cored, and chopped into 1/4 inch pieces
3 tbsp chopped sage
2 tbsp chopped thyme
6 cups cubed high quality rustic bread (I used a sourdough loaf)
2 eggs
2 cups chicken stock
Salt and pepper to taste
Instructions
1. Heat 1 cup of water in microwave oven and dissolve salt in water.
2. Combine the rest of the brine ingredients in a large bowl.
3. Place hens in brine and refrigerate for 2 to 3 hours.
4. Remove hens from the brine and rinse with water.
5. Dry hens with paper towel.
1. Combine butter with herbs, garlic, and salt.
2. Carefully separate skin from breast of hens with two fingers.
3. Insert 1/2 tsp herb butter under the skin on both sides of the breast.
1. Heat olive oil in a large skillet.
2. Saute celery, leeks, and garlic until translucent.
3. Add sausage to the mixture and cook until slightly browned.
4. Add pears and continue cooking for 3-4 minutes.
5. Add herbs and mix well.
6. Add bread, eggs, and chicken stock.
7. Add salt and pepper to taste.
8. Remove from heat and set aside to cool.
1. Heat cranberries, maple syrup, and water.
2. Bring to a boil and cook until cranberries are soft.
3. Pour ingredients into the bowl of a food processor and process until smooth.
1. Preheat oven to 450 degrees.
1. Spoon stuffing in the cavity of hens. Press stuffing into the cavity with the back of a spoon.
2. With kitchen twine, tie the legs of the hens together.
3. Spread remaining butter on outer skin of hens.
4. Place hens on a rack in a large roasting pan.
5. Roast for 30 minutes and reduce heat to 350 degrees.
6. With a basting brush, coat hens with glaze.
7. Bake for 20-30 minutes or until internal temperature is 165 degrees, basting again with glaze halfway through.
https://southernboydishes.com/2012/11/24/cranberry-glazed-cornish-game-hens-with-sausage-pear-and-leek-stuffing/
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I can so relate. When I first began blogging, four years ago, my family poked fun at me. My husband would stand nearby, with a growling stomach, while I clicked photos. I simply don’t have time to food-style my plates. Most times, the family is hungry, though they’ve grown more patient. I have a theory that professional food bloggers must prepare their fancy meals because they don’t have a second job– at least, that’s my (envious) theory. For someone who is a beginner blogger, you are a far better photographer than I am. My earliest photos make me wince, but I’m getting a little better each time. As for the Cornish Game hens, they look beautiful. Just relax and enjoy. You have great recipes to share, so don’t be discouraged.