Title: Braised cornish hens
 Categories: Poultry
      Yield: 6 Servings
 
     12 oz Baking Potatoes
  1 3/4 c  Chicken Broth
     14 oz Turnips, Peeled & Cut Into
           1/2 in. Cubes
      7 oz (1) Golden Delicious Apple,
           Peeled & Cut Into 1/2 in.
           Cubes
    1/2 ts Marjoram
    1/4 ts Thyme
    1/4 ts Grated Nutmeg
    1/8 ts Rosemary
      1 ts Salt
      1 ts Oleo, Unsalted
      3    (1 Lb) Cornish Game Hens
      2 tb Clarified Butter
    1/4 c  Calvados, Applejack OR
           Brandy
    1/2 c  Unsweetened Apple Juice
           Red And Green Skinned
           Appple
           Wedges
           Watercress
 
  Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45
  Min.
   Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium
  Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30
  Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh
  Into Saucepan With Turnip Mixture.  Mash To Lumpy Texture. Mix in 1
  t. Oleo, Salt & Pepper.  Cook Completely. Maintain Oven At 425
  Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & Lace
  Closed. Truss Hens To Hold Shape.  Heat Clarified Butter in Large
  Heavy Skillet Over High Heat. Pat Hens Dry.  Add To Skillet And Brown
  On All Sides, 6 To 8 Min. Transfer Hens To Platter.  Pour Calvados
  Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any
  Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple
  Juice And Any Liquid Reserved From Turnips. Boil Until Thickened
  Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste
  Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced
  With Fork, Basting Every 10 Min., About 30 Min.
   Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove
  Pins And String.  Split Each Hen Lengthwise. Transfer To Heated
  Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At
  425.