Haroset-Stuffed Hens with Gravy and Sweet Potatoes

Serve the hens with roasted sweet potatoes: Prick four sweet potatoes all over with a fork and rub the skins with extra-virgin olive oil. Place a large ovenproof skillet, preferably cast iron, on the floor of the oven while it is preheating. Roast the potatoes in the skillet, turning them a few times, for 45 to 55 minutes. (This gives the spuds a blistered, crispy skin.) Halve the potatoes lengthwise just before serving them.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Stephen Kent Johnson

Source: Martha Stewart Living, April 2015



  • Extra-virgin olive oil, for drizzling and for hens
  • 4 Cornish game hens (1 1/2 to 2 pounds each), room temperature, patted dry
  • Coarse salt and freshly ground pepper
  • 2 Granny Smith apples, cored and coarsely chopped
  • 2 matzo sheets, broken into pieces
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 1/2 cup raisins
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup kosher-for-Passover sweet wine, such as Manischewitz


  • 1 3/4 cups low-sodium chicken broth
  • 1 tablespoon potato starch


  1. Hens: Preheat oven to 400 degrees. Drizzle a heavy-duty rimmed baking sheet or large, shallow roasting pan with oil.

  2. Rub cavities and skin of hens with oil, then season with salt and pepper. In a large bowl, toss together apples, matzo, walnuts, raisins, cinnamon, and wine. Season with salt and pepper. Divide stuffing evenly among body and neck cavities of hens. Tie legs together with kitchen twine.

  3. Transfer hens to prepared baking sheet. Roast until a thermometer inserted into thickest part of breasts (without touching bone) registers 165 degrees, 45 to 55 minutes. Transfer hens to a carving board; let rest 15 minutes.

  4. Gravy: Meanwhile, in a small bowl, whisk together 1/4 cup broth and potato starch. Place baking sheet over 2 burners and stir remaining 1 1/2 cups broth into pan drippings. Bring mixture to a simmer over medium-high, scraping up browned bits from bottom. Slowly whisk in potato-starch mixture and simmer, stirring constantly, until gravy is thickened slightly, about 1 minute. Strain through a sieve.

  5. Remove twine and cut hens in half lengthwise. Serve, with gravy.


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