“Little Fockers” Star Jessica Alba’s Holiday Recipe!

by Emily

in Celebrity Diets, Recipes

Post image for “Little Fockers” Star Jessica Alba’s Holiday Recipe!

Jessica Alba stars in the new comedy Little Fockers, which releases tonight! Perhaps on Christmas Eve you can cook up some of Jessica’s favorite holiday recipe, cornish game hen with wild rice, and then catch a late showing of her new flick. Check out the recipe Jessica Alba recently shared with InStyle.

Ingredients:

• ½ cup unsalted butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped white mushrooms
• 2 cloves garlic, chopped
• 2 tsp poultry seasoning
• 6 slices day-old white bread, cubed
• 1 cup cooked wild rice
• ½ cup each dried cranberries, dark raisins, chopped walnuts
• 2½ cups chicken broth, divided
• Salt and pepper to taste
• 4 Cornish hens (about 1¼ lb. each)
• 1½ cups apricot-flavored brandy
• 2 sprigs each rosemary, sage and basil
• 1 can (11 oz.) mandarin oranges, drained

“This recipe is from my great Aunt Ruthie and one of my favorite things my mom made when I was growing up.”

Directions:

1 Preheat over to 375°F.

2 In a large skillet over medium heat, melt butter; add onion, celery, mushrooms, garlic and poultry seasoning. Cook until vegetables have softened, about 8 minutes.

3 In large bowl, combine bread, rice, cranberries, raisins and walnuts. Stir in vegetable mixture. Add 1 cup broth and mix. Season with salt and pepper. Reserve 2 cups mixture for stuffing hens.

4 Lightly grease 9″x9″ baking dish. Spoon remaining stuffing into dish. Cover with foil; bake 30 minutes.

5 Meanwhile, in measuring cup, combine remaining broth and brandy. Set aside.

6 Discard neck and giblets; season hen cavities with salt and pepper. Stuff each with ½ cup stuffing. Tie legs together with kitchen string. Arrange breast side up, on rack in roasting pan. Pour in half of brandy mixture; scatter herbs and oranges around poultry. Roast for 30 minutes basting occasionally.

7 Pour 1 cup brandy mixture into roasting pan. Continue roasting 15 to 20 minutes, or until thermometer inserted in hens registers 175°F.

8 Transfer to cutting board; let stand 10 minutes. Remove rack from pan and pour in remaining ½ cup brandy mixture.

9 Deglaze pan over high heat, scraping up brown bits. Toss herbs. Transfer liquid to saucepan and bring to boil until slightly thickened, 5 minutes. Season with salt and pepper. 

Serves 8.

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