341939 Sat Nov 11 21:00:19 -0800 2006 8 31 Home Cooking 0 2014092 It will just be my husband and I for Thanksgiving this year. I was thinking of doing Cornish Hens instead of a turkey... Any delicious and festive recipes out there? Other ideas welcome too. Sat Nov 11 21:00:19 -0800 2006 20603 akp 1 2014112 I roasted one for a dinner party of 8 people. Hey! The turkey shrunk! I did have a turkey too I brought out next. Doesn't really answer your question. There's not much to them. Will you make sides? Rice stuffing? Sat Nov 11 21:11:12 -0800 2006 2014092 50674 rockhopper 2 2014148 Yes - I am going to go all out with sides, just didn't want to do a whole turkey this year since it will just be 2 of us. Sat Nov 11 21:29:16 -0800 2006 2014112 20603 akp 1 2014132 Ina Garten just did these on TV for Thanksgiving. Check out: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32355,00.html for the recipe Sat Nov 11 21:21:27 -0800 2006 2014092 17481 QueenB 1 2014246 Good luck. I tried doing that a couple of years ago. Tried to convince my husband that a Cornish hen was just a small turkey. He didn't buy it. Have had to make the real McCoy ever since. Sat Nov 11 22:35:03 -0800 2006 2014092 42601 chilehound 1 2014268 AKP, You might consider roasting a Capon. They are far more tasty than cornish game hens and the leftover meat makes fabulous chicken salad sandwiches the next day. (Roasted stuffed quail are another tasty option.) Sat Nov 11 22:47:55 -0800 2006 2014092 28212 Walters 1 2014313 You could brine the hens in about 6 cups of water, 1/2 cup salt,1/2 cup brown sugar, 2 T of chopped candied ginger. Cover nad refrigerate for about an hour and don't over bake. I would stuff some fresh sage and onion in the cavity to add flavor then do a wild rice on the side. Mmmmm. Sat Nov 11 23:12:03 -0800 2006 2014092 51569 ergozum 1 2014337 You might just want to cook a turkey breast with skin. I love cornish hen, but it just isn't the same. . . Sat Nov 11 23:21:49 -0800 2006 2014092 49415 josheva 1 2014339 One method I like to use for game hens is to stuff some seasonings under the skin. I make a paste of diced bacon, mustard, and thyme (or sage) and stuff under the skin at the breast. Salt and pepper inside and out, but remember that the bacon adds some saltiness. I might even do this one day before roasting... Toss some garlic cloves and half a lemon OR red grapes into cavity but don't overstuff. Roast at 375-400F on a bed of sliced fennel and carrots that have been seasoned and lightly oiled til done (however you prefer to determine doneness). If using grapes, put on veggies for serving. Sat Nov 11 23:22:24 -0800 2006 2014092 10371 Carb Lover