Blythe’s sausage stuffed hens - What's cooking Wednesday

Looking for a fun and delicious recipe? This Paula Deen recipe has it all, chicken, sausage and jam. You can see the original recipe on Paula Deen.com (http://www.pauladeen.com/blythe-s-sausage-stuffed-game-hens) Ingredients 1 cup andouille sausage, diced 1/4 cup onion, diced 1/4 cup carrot, diced 1/4 cup celery, diced 1 cup apples, peeled and diced 2 teaspoons cinnamon 2 tablespoons brown sugar 2 oz brandy 1 loaf French bread, toasted and diced 1 stick unsalted butter, plus 1 tablespoon, divided 2 cups chicken stock 3 eggs 1 teaspoon flat leaf parsley, chopped 1 teaspoon fresh thyme, chopped 1 teaspoon fresh sage, chopped 4 Cornish game hens Preparation STEP 1 Preheat oven to 350º. STEP 2 In a large pan, and 1 tablespoon of butter and sauté Andouille. Add in onion, celery, carrots, fold in apples and add cinnamon. Fold in brown sugar, season with salt and deglaze with bourbon. Set aside. STEP 3 In a large bowl, combine bread, butter, chicken stock, eggs, herbs, and fold in vegetable mixture. Season inside and outside of birds and place stuffing in cavity of birds. Rub 1 stick of butter on and under the skin and cook covered for 45 minutes. Then cook uncovered for another 20 minutes. To make Blythe's Cranberry Jam: Ingredients 3 oz unsalted butter 1 teaspoon nutmeg 1 tablespoon cinnamon 1 zested orange 1 bag cranberries 1 cup granulated sugar 1 1/2 cups brown sugar 1 cup orange juice 3 tablespoons orange-flavored liqueur salt, to taste Preparation STEP 1 In a sauce pot melt butter, toast nutmeg, cinnamon, and orange zest, fold in your cranberries, add sugars, and orange juice. Deglaze with cognac. Allow to cook on low and stir often until thickened, about 20 minutes. This can be made days in advance and heated before serving. Serve and enjoy!