Change up your holiday feast with these easy and elegant hens.
Dijon and Sorghum-Glazed Cornish Game Hens
Makes 6 servings
- 6 (20-ounce) Cornish game hens, thawed
- 3 large yellow onions, cut into 1-inch thick slices
- 4 tablespoons unsalted butter, softened
- 2 tablespoons Dijon mustard, divided
- 1 lemon, cut into 6 wedges
- 12 sprigs fresh thyme
- 6 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup sorghum syrup
- Preheat oven to 425°. Rinse hens, and pat dry with paper towels. Line bottom of a 15-inch cast-iron skillet with onion slices; set aside.
- In a small bowl, stir together butter and ½ tablespoon mustard. Rub butter mixture on outside of hens. Stuff cavities with lemon, thyme, and garlic. Tie legs together with kitchen twine. Sprinkle with salt and pepper. Place hens on onion slices in prepared skillet.
- Bake until skin is golden brown, about 45 minutes. In a small bowl, stir together sorghum syrup and remaining 1½ tablespoons mustard. Brush hens with cane syrup mixture. Reduce oven to 325°, and bake until a meat thermometer registers 145°, about 30 minutes more.
Flavored with garlic and sage, this simple dish is perfect for any fall meal.
Roasted Root Vegetables
Makes about 6 servings
- 1 (28-ounce) bag mixed small potatoes, halved
- 1 pound sweet potatoes, peeled and cut into wedges
- 1 pound parsnips, quartered
- 1 small red onion, quartered
- 5 cloves garlic, smashed
- ¼ cup chopped fresh sage
- 4 tablespoons unsalted butter, melted
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- Preheat oven to 450°. In a large bowl, stir together all ingredients. Divide between 2 (12-inch) cast-iron skillets.
- Roast until tender and beginning to brown, about 30 minutes.
Find more delicious Thanksgiving dishes like this one in our newest issue of Southern Cast Iron.