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Simple Harvest, Abundant Blessings with Modern Farmette

November 20, 2016

This recipe and photos were provided by Ben and Miranda Gustafson of The Modern Farmette and were originally published at 365Barrington.com.

For this week’s Heinen’s Sunday Supper, the couple behind the gorgeous local recipe blog, Modern Farmette, is updating their traditional Thanksgiving feast with new favorite dishes rich with the flavors of the season. On their menu for this year’s Thanksgiving? A feast fit for two (or more) featuring Stuffed Cornish Hens, Rainbow Hash, Roasted Grape Crostini with Double Cream Brie, Citrus Vanilla Cider & Spiced Farm Pumpkin Pie. Watch as they work their magic…

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Thanksgiving marks the beginning of our favorite time of year. We love everything the season brings and Thanksgiving holds some of our most meaningful memories. In our crazy, fast-paced lives it’s a time for us to slow down, enjoy our family & friends, and connect over the dinner table with wonderful food and laughter.

We’re all about keeping things simple with healthy & familiar home-cooked favorites. We know Thanksgiving isn’t a relaxing time for everyone; so this year we thought why not change things up! Today we’re bringing you a few of our favorite dishes, hand-picked with Thanksgiving for two in mind. No matter how many people you’re cooking for this year, these recipes are sure to have everyone smiling around your table.

We started by picking up two Cornish hens from Heinen’s. Stuff the hens with your favorite stuffing. Our favorite stuffing is super normal so decided to get creative this year! We stuffed one of our hens with with butternut squash & quinoa and the other with spinach & cream cheese.

Roasted Cornish Hens

rRoasted cornish hens

(Yield: 2 hens, 6 servings)

Ingredients:

  • 2 Cornish hens
  • Butter
  • Fresh rosemary
  • Fresh thyme
  • 1 lemon, sliced
  • Salt and pepper
  • Red grapes, optional, for roasting

Instructions:

  • Preheat oven to 450ºF.
  • Dry off chicken and stuff with your favorite stuffing. Tuck wings.
  • Dot with butter, add lemon slices, and sprinkle with spices. Add grapes if desired.
  • Bake until chicken is cooked, but still moist, about 40 minutes. Internal temperature should reach at least 165ºF.

Click here to print this recipe

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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