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by CHEF BOBBY BRIGGS
Ingredients: 4 Cornish Game Hens 2 lbs Sweet Potatoes 1 whole Eggland’s Best® egg 1/4 cup Basso® Extra Virgin Olive Oil 2 oz Anchor® Butter 2 Shallots, chopped fine
1 inch fresh Ginger, grated 1/2 cup Panko Breadcrumbs 1/2 cup Pecans 1/2 tsp Thyme Leaves Badia® Fresh Peppercorns Badia® Sea Salt
Directions: Peel sweet potatoes, cube and season. Toss in olive oil, cover with foil and roast in the oven until soft. Put in bowl and mash roughly. Set aside. In a medium saucepan, melt butter. Add grated ginger and chopped shallots; let sweat. Add thyme, then remove pan from heat and pour hot mixture over sweet potatoes and add the panko breadcrumbs, pecans and the beaten egg with a little sea salt and freshly ground peppercorns. Mix very well; taste and adjust seasoning.
Clean the game hens, then stuff with the sweet potato mixture. Tie the legs, place in a baking dish and roast the Cornish hens at 350°F in a convection oven for 45-50 minutes, or in a conventional oven at 400° or 425°F for 60-65 minutes. Remove from oven and let rest for 10 minutes. Serve. Bon Appétit!
Stuffing Food Cost: $1.38
Item # :: Description :: Pack Size 4603512 Tyson Cornish Game Hen, 12/2/18oz 4725820 Jumbo Sweet Potatoes, 1/40lb 2200230 Anchor Salted Butter, 40/227gm cs 2204342 Eggland’s Best Eggs, 15/1doz cs 3805012 Basso Extra Virgin Olive Oil, 12/1ltr cs 0803035 Kikkoman Oriental Breadcrumbs, 1/25lbs 2008031 Pecans, Medium Choice, Pieces, 1/5lb box