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1 cup fresh cranberriy 1/2 cup honey 1/4 cup white wine vinegara 2 tablespoons chopped fresh thyme leaves
1/2 cup (1 stick) butter, plus more for basting1 rib celery, cut into a small dice1 tender leek, white and some green,finely chop 1 small yellow onion, cut into a small dice2 cups chicken stock or broth1 teaspoon each: finely chopped fresh herb leaves: thyme, sage, rosemary2 teaspoons finely chopped flat-leaf parsley2-1/2 cups finely diced cornbread1/2 cup toasted hazelnuts1/4 cup hazelnut liqueur1/3 cup dried Black Mission figs6 (12- to16-ounce) free-range gamehens, cavities rinsed1 cup white wine
To make the glaze, combine the cranberries, honey and vinegar in a small saucepan coated with better. Bring to a boil and then turn the heat down to a simmer, cooking until the cranberries pop and are very soft, about 4 to 5 minutes. Remove from the heat and pour the mixture into a fine sieve set over a bowl. Use a rubber spatula to force most of the pulp through the sieve, leaving thecranberry skins and seeds behind. Add the thyme and stir until the glaze is well
mixed; set aside to cool and thicken.In a medium saucepan coated with alittle olive oil and saute the celery, leek and onion until just beginning to brown; add the chicken stock and reduce to 1-1/2 cups; add the fresh herbs. Stir and transfer to a large bowl containing the cornbread. Stir just to evenly moisten and allow to cool. Add salt and pepper to taste, the hazelnuts, and the moistened figs with the liqueur. Taste and adjust seasonings if needed.Preheat the oven to 375 degrees. Salt and pepper the washed and patted dry hens and stuff the cavitiesevenly with the stuffing. Truss the legs together with kitchen twine. Place the hens on a rack in a roasting pan , Brush with a layer of melted butter. Add the wine to the pan and
cook for 15 minutes. Brush half the glaze over the hens and continue cooking another 15 minutes.Glaze again and continue cooking another 15 or 20 minutes or until the hens.