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
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.
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.
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.
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.
For a smoother texture, strain gravy before serving.
Mashed Potatoes with Root Vegetables
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.
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.
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.