Wednesday, February 23, 2011

Walnut and Grape Stuffed Birds

Thanks to Patti at CrossFit Beaufort for contributing this tasty recipe. She made the dish with Cornish hens, but you can also use a chicken. The measurements are approximate, so add the ingredients in the amounts that appeal to you. Serve it up with your favorite vegetables or a nice fruit and greens salad. I can’t wait to try it out!

If any of you have recipes that you would like me to put on the blog, please send them in.

Preheat oven to 450 degrees

2 Cornish hens or 1 small chicken
1 bunch grapes, crushed
½ cup walnuts, chopped
Handful fresh thyme, chopped
2 garlic cloves, minced
Sea salt
Olive oil

Clean and dry the birds. Rub outside with some olive oil, 1 minced garlic clove, salt, and pepper. Mix together the walnuts, grapes, thyme, remaining clove of garlic, a sprinkle of salt and pepper, and enough olive oil to moisten. Stuff the birds with this mixture and skewer to close, or tie legs together to help shut.

Bake at 450 degrees for 15 minutes. Lower temperature to 350 degrees and roast for about 20 more minutes.

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