2 (1-pound) Cornish hens
2 tablespoons olive oil
1 small onion, coarsely chopped (about 1/4 cup)
1/4 cup coarsely chopped red or green bell pepper
1/4 cup slivered almonds
1 1/4 cups dry white wine
2 slices firm white bread, cubed
1/2 teaspoon salt
2 tablespoons all-purpose flour


1. Preheat oven to 425 degrees F. Place hens in a shallow roasting pan.
2. To make stuffing, heat 1 tablespoon oil in a large heavy skillet. Add onion, bell pepper and almonds. Saute until onion and nuts are golden. Add 1/4 cup white wine and stir to remove browned on bits. Stir in bread and 1/8 teaspoon salt.
3. Divide stuffing between hens; tuck wing tips under breasts and tie legs together. Drizzle 3/4 cup of remaining wine over hens; drizzle hens with remaining tablespoon oil and sprinkle with 1/4 teaspoon salt. 4. Roast hens 45 to 50 minutes or until a meat thermometer inserted into inner thigh registers 185 degrees F. Transfer hens to serving platter; keep warm.
5. Transfer drippings to measuring cup; reserve pan. Remove fat from drippings; measure drippings and add water, if necessary, to make 1 cup. Return dripping mixture to roasting pan. Stir remaining 1/4 cup wine into flour in a small cup. Add to pan drippings along with remaining 1/8 teaspoon salt and cook, stirring, until thickened. Transfer to gravy boat or serving bowl and serve with hens.

Try to find 1-pound Cornish hens for this special meal. They are the perfect size for 1 serving and cook in under an hour. Many hens run from 1 1/2 to 2 pounds these days, take more than an hour to cook and should be split to make 2 servings. Because it contains no egg, the stuffing may be prepared 1 day ahead and refrigerated, covered, until you are ready to cook the hens.

Roasted Cornish Hens with White Wine Gravy
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