About This Recipe
This simple yet elegant dish made with a decadent truffle sauce is a holiday standout! Impress your guests with this special meal.
Ingredients
At Oliviers&Co
3 tsp White Truffle Oil
4 tbsp Everyday Olive Oil
3oz Tanche Black Olives, thinly sliced
1 jar Summer Truffle Pesto
Salt from Camargue
Pepper
At the market
6 Cornish game hens (about 1.5lb each)
3-4 cups stuffing
2lb potatoes
2 thyme sprigs
2 rosemary sprigs
4 tbsp whole milk
Directions
Combine stuffing with 1 tsp of white truffle oil. Divide it into 6 equal portions.
Preheat oven to 425°F.
Season the cavity of each hen with salt & pepper.
Loosely pack one portion of stuffing, about 1/2 cup, in each cavity. Truss the legs with kitchen twine and tuck the wings underneath. Repeat with each hen.
Arrange the hens breasts side up in a shallow roasting pan, set on a wire rack. Coat each hen with olive oil and season with salt & pepper. Sprinkle with thyme and rosemary. Roast for 20 minutes and then baste with cooking juice.
Continue roasting for another 25 to 30 minutes on until the juice run clear when you prick the thickest part of the thigh and the internal temperature registers 165-170°F.
Transfer the hens to a platter, tent with foil, and let stand while preparing the mashed potatoes.
Peel and quarter the potatoes. Place in a large pot and cover with water. Add one rosemary sprig and bring to a boil until potatoes are tender, about 20 minutes.
Drain, remove the rosemary sprig and return the potatoes to the pot and mash with a potato masher. Add the warm milk, 2 tbsp of olive oil and 2 tsp of white truffle oil. Season with salt & pepper.
Gently stir in the black olives.
Collect the pan juice from the roasted hens and mix together with the summer truffle pesto. Adjust the seasoning if necessary.
Place each hen on a plate, generously spoon the sauce over each hen and serve the mashed potatoes as an accompaniment.