Fruited Stuffing and Garlic Parmesan Whipped Potatoes

We try to have Game Hen at least every couple of months, and so at the beginning of an unbelievably busy three weeks’ work I decided to put on a good feed to start us off right.  I have an “Old Faithful” recipe for the stuffing and the requisite mashed potatoes that no one ever complains over, and so I consider it vetted for you. The hens are cooked at 350F for an hour to and hour-and-a-half with your choice of glazes (or just olive oil and pepper)- tonight was a Strawberry Rum glaze. The stuffing assures moistness to the baked hens and adds a sweetness that accumulates in the dark meat of the bird. The Garlic Parmesan Whipped Potatoes are pure indulgence, no excuses offered; that’s why I don’t make them often.

Mister C’s Fruited Stuffing

4 Cups Bread Chunks, 1-inch cubes

1 Medium Onion, finely chopped

4 Stalks Celery, finely chopped

1 Medium Apple, thinly sliced and chopped

2 Tbsp Oilve Oil, separated

1 Tbsp Butter, separated

6 Dried Apricots, finely chopped

1/4 Cup Dried Cranberries

1/4 Cup Slivered Almonds or Pine Nuts(optional)

In a large skillet heat 1 Tbsp of olive oil and Buttter over medium heat, then sautee the onion, celery, apple and nuts (optional) until the fruit is just beginning to soften then remove from the pan to a bowl and cover to keep warm. Add the remaining olive oil and butter, then toss the bread, apricots and cranberries until the fruit is just soft and the bread is toasty. Add the onion mixture back to the pan and toss until it’s mixed well. Stuff the hens while the stuffing is still warm, then close their little vents with toothpicks and bake. While the hens are baking the potatoes will come together in a jiffy.

Mister C’s Garlic Parmesan Whipped Potatoes

3 Lbs Russet Potatoes, roughly chopped

1/2 Cup Half-and-Half

1/4 Cup Grated Parmesan Cheese

4 Tbsp Butter

6 Cloves Garlic, Finely Minced or 6 Tbsp Minced Garlic

Boil potatoes and drain. Add the remaining ingredients to the potatoes and mix thoroughly until smooth and without lumps. This is very high in fat, calories and eveything else that’s bad for you, so garnish with chopped scallions and pepper and take a picture for posterity.

These are a one-two combo which will work with every kind of fowl, and I’ve used one or the other with the other three meat groups. In an hour or so you can have a nice cocktail and make a great meal for your family or friends- relaxe es desfruite…


About clydegilbert

Cookin' With Mister C was conceived in late 2008 by Clyde Gilbert as the culinary adventures of a professional artist, writer, musician and stay-at-home dad.
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