Food & Cooking Recipes Dinner Recipes Haroset-Stuffed Hens with Gravy and Sweet Potatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Stephen Kent Johnson Prep Time: 40 mins Total Time: 1 hrs 30 mins Servings: 8 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. Ingredients Hens Extra-virgin olive oil, for drizzling and for hens 4 Cornish game hens (1 ½ 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 ¾ cup walnuts, toasted and coarsely chopped ½ cup raisins ¾ teaspoon ground cinnamon ⅓ cup kosher-for-Passover sweet wine, such as Manischewitz Gravy 1 ¾ cups low-sodium chicken broth 1 tablespoon potato starch Directions Hens: Preheat oven to 400 degrees. Drizzle a heavy-duty rimmed baking sheet or large, shallow roasting pan with oil. 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. 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. 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. Remove twine and cut hens in half lengthwise. Serve, with gravy. Rate it Print