Eat

Give Thanks for Two

When is a turkey too much to grace your Thanksgiving table? When the dinner guests consist of a party of two. Although tradition dictates that a buttery brown turkey is the only way to celebrate the day, it is also good to keep in mind that giving thanks can happen no matter what you put on the table.

Cornish hens are a great choice when planning the perfect meal for two. When you consider cost per person, delectability and convenience, this recipe is a great alternative to the traditional holiday bird.

This recipe also deviates from the traditional bread stuffing opting instead for something a little more on the “wild” side; pardon the pun. The addition of fresh cranberries and pecans, if you are not allergic to nuts, will have you asking, why didn’t I think of this before.

And if you have a hankering for some of the traditional sides, the choice is yours; feel free to serve up your favorite repertoire. How good is that...

Ingredients:

Technique:

Clean hens thoroughly making sure to clean out cavity using a small spoon to scrape out any remaining innards. Rinse and pat dry. Meanwhile, prepare wild rice using water and coconut milk, according to cooking directions on package. Cook until done.

Saut&eacte; onion in ½ of butter until tender. Add garlic and sauté for an additional 1 minute. Turn off heat. Add 1 cup cooked rice and stir to combine. Toast pecans in oven for about 3-4 minutes being careful not to burn. Chop roughly. Add to rice mixture and stir. Add cranberries and pecans. Stir to combine.

Place hens onto a baking pan. Using a large spoon add rice to cavity of hens packing loosely. Season with salt, pepper, granulated garlic and sage to taste. Add bay leaves to underside of bird toward the center. Melt butter and drizzle over hens. Cover hens loosely with a piece of aluminum foil and bake in 350 degree pre-heated oven. Bake for 1 hour or until juices run clear when tested with a fork in the thigh of the hens.

Serve with favorite sides.