- 4 large game hens (about 1-1/2 lbs. each)
- 1-1/2 Tablespoons Butter Olive Oil
- 1/2 cup minced onion
- 4 cups dried, cubed bread
- 1-1/2 cups chopped red seedless grapes
- 1/2 cup chicken stock
- 1 egg, beaten
- 1/3 cup whole toasted almonds, chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- pinch ground clove
- Salt and pepper for seasoning the outside of the hens.
- Preheat the oven to 350 degrees. Remove any giblets from the cavity. Wash the hens and pat them dry, inside and out.
- Melt the butter in a skillet over low heat. Slowly cook the onion until it is translucent and sweet, about 6 minutes. Cool.
- In a medium bowl, combine the cooked onion, bread cubes, grapes, chicken stock, egg, almonds and spices. Mix well. Stuff the birds with the dressing mixture. Season the outside of the hens with plenty of salt and pepper and arrange them in one or two roasting pans. Make sure there is at least an inch of space between each bird for even browning.
- Roast the hens for 1 hour and 15 minutes. After one hour of cooking, baste the birds with any pan drippings.
- Continue to cook until the internal temperature of the stuffing reaches 165 degrees Fahrenheit. If the birds start to get too brown, use aluminum foil to tent them.
- When done, remove the cooked hens from the pan and let rest for at least 5 minutes. Cut in half and serve.