Stuffed Cornish Game Hen with Truffle Sauce & Mashed Potatoes - Oliviers & Co.

Stuffed Cornish Game Hen with Truffle Sauce & Mashed Potatoes

October 28, 2014
Stuffed cornish game hen main

This simple yet elegant dish made with our decadent truffle sauce is a holiday standout!  Impress your guests with this special meal.  This recipe can be substituted with chicken in place of the cornish game hens.

Stuffed Cornish Game Hen with Truffle Sauce & Mashed Potatoes

Serves 6



Combine the stuffing with 1-2 teaspoons of  Oliviers&Co White Truffle Oil, according to your taste, you can rather use the Oliviers&Co Porcini Olive Oil. Divide the stuffing into 6 equal portions.

Preheat the oven to 425 degrees. Season the cavity of each hen with salt and pepper. Loosely pack one portion of the stuffing (about 1/2 cup) in each cavity. Truss the legs with kitchen twine and tuck the wings underneath. Repeat with each hen.

Arrange the birds breast side up on a wire rack set in a shallow roasting pan (or two). Coat each hen with Oliviers&Co Everyday Olive Oil and season with salt and pepper. Sprinkle with thyme and rosemary.  

Roast for 20 minutes and then baste with remaining olive oil.  Continue roasting for another 25 to 30 minutes or until the juices run clear when you prick the thickest part of the thigh and the internal temperature registers 165-170 degrees.  Transfer the hens to a platter, tent with foil, and let stand while preparing the mashed potatoes.

To make the mashed pototes, peel and quarter the potatoes.  Place in a large pot and cover with water. Add one rosemary sprig and bring to a boil until potatoes are tender, about 20 minutes.  Drain, remove the rosemary sprig, and return the potatoes to the pot and mash with a potato masher or ricer. Add the warm milk, 2 tbsp. olive oil, and 2 tsp. White Truffle or Porcini Olive Oil to taste.  Season with Oliviers&Co Sea Salt and freshly ground pepper.  Gently stir in the thinly sliced Oliviers&Co Taggiasca Black Olives.

Collect the pan juices from the roasted hens and mix together with the Oliviers&Co Parmiggiano Reggiano & Truffle Cream.  Adjust the seasoning if necessary.  Place each hen on a serving plate, generously spoon the sauce over each hen and serve the mashed potatoes as an accompaniment.



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