Game Hen recipePennsylvania Dutch Game Hen recipe

Pennsylvania Dutch Game Hen with Mashed Potatoes and Root Vegetables

Pennsylvania Dutch Game Hen
Semi-boneless game hen stuffed with a traditional bread stuffing roasted and finished with a pan gravy. Served with root vegetable mashed potatoes and roasted Brussels sprouts.
Servings
8hens
Servings
8hens
Pennsylvania Dutch Game Hen
Semi-boneless game hen stuffed with a traditional bread stuffing roasted and finished with a pan gravy. Served with root vegetable mashed potatoes and roasted Brussels sprouts.
Servings
8hens
Servings
8hens
Ingredients
Stuffed Game Hen
Mashed Potatoes with Root Vegetables
Servings: hens
Units:
Instructions
Stuffed Game Hen
  1. In a large saute pan add the celery and onion in 1 c. butter and saute until tender. Remove from the heat. Then in a mixing bowl add the celery and onion mixture with corn bread, bread crumbs, chicken broth, egg, poultry seasoning, 2 tsp. salt and 1/2 tsp. black pepper, mix well
  2. Remove wings and legs from game hens and reserve the legs.Now stuff each game hen breast with stuffing and roll to close. Place game hens on baking sheet cover loosely with foil and bake at 375 degrees for approximately 35-45 minutes.
  3. In a saucepan, melt the remaining butter, add garlic, lemon peel, mint and remaining salt and pepper. Brush over hens and continue baking until you reach and internal temperature of 165 degrees.
Pan Gravy
  1. In a saucepan melt butter over low heat, add flour and toast until light bown and mixture gives off a nutty fragrance, approximately 4-5 minutes. Now gradually add approximately chicken stock into the saucepot, whisking into mixture until thoroughly combine. Add pan dripping, whisk and continue to cook, whisking constantly, until gravy is thick approximately 8-10 minutes.
  2. Adjust thickness of gravy by adding additonal stock if too thick. If too thin continue to simmer and let reduce to desired thickness. Taste and adjust seasoning with salt and pepper.
  3. For a smoother texture, strain gravy before serving.
Mashed Potatoes with Root Vegetables
  1. Melt the butter in a large saucepan over medium heat. Add the root vegetables and cook, stirring occasionally until the butter is browned and the vegetables begin to caramelized, approximately 10-12 minutes.
  2. In another saucepan add the potatoes, broth, salt and stir to combine. Cook covered over low heat stirring occasionally until the potatoes fall apart easily when poked with a fork.
  3. Drain potatoes and return to pot. Gently mash the potatoes using a potato masher, then fold in the half-and-half, reserved root vegetables and chives. Taste and adjust seasoning with salt and pepper.