A Rustic & Elegant Thanksgiving Feast

• Preheat the oven to 375 degrees F.
• Brush the bottom and sides of a 9×9 inch baking dish with 1 tablespoon of olive oil. Set aside.
• Remove the stems from the crimini mushrooms and finely chop.
• Heat a medium sized frying pan over medium-high heat. Once hot, add 1 tablespoon of olive oil, chopped mushroom stems, shallot, garlic, salt, and pepper. Sauté for 5 minutes, until the mushrooms and shallot have softened.
• Transfer the mushroom mixture to a bowl and add the Boursin cheese and 1/2 cup of Parmesan cheese. Use a spatula to mix until fully combined.
• Arrange the crimini mushrooms hollow end up in the baking dish. Scoop 2 teaspoons of the cheese mixture into the center of each mushroom cap. Repeat until all the mushrooms are filled.
• Add the panko breadcrumbs and the remaining 1/4 cup of Parmesan cheese and olive oil to a small bowl. Use your fingers to mix until combined, then sprinkle evenly over the filled mushrooms.
• Bake the stuffed mushrooms in the center of the oven for 25-35 minutes, or until the mushrooms have softened, and the tops are golden brown.
• Remove from the oven and garnish with the chopped parsley. Serve immediately and enjoy!

For the Wild Rice Stuffing:

• Begin by making the wild rice stuffing. Heat a large frying pan over medium-high heat. Once hot, add the olive oil, onion, celery, carrots, salt, and pepper to the pan. Saute for 5 minutes, until the vegetables are softened.
• Add the sage and thyme to the pan and cook for 3 seconds until fragrant. Then add the wild rice to the pan and mix to combine. Remove from the heat and set aside.

For the Herb Butter:

• Next, make the butter to baste the hens. Add the butter, sage, thyme, garlic, and soy sauce to a bowl. Mix to combine. Microwave for 30 seconds until melted and set aside.

To Stuff the Cornish Game Hens:

• Heat the oven to 400 degrees F.
• Remove the Cornish game hens from the packaging and pat dry on all sides with a paper towel. Prop the hen upright and spoon in three heaping tablespoons of the warm wild rice stuffing. Repeat for the remaining hens. Do not pack the cavity too full as it will spill out.
• Use cotton string or butchers twine to tie the legs of the Cornish hens together. Transfer to a raised baking rack in a roasting pan. Brush the tops and sides of the Cornish game hens with the butter mixture.
• Add the chicken stock to the bottom of the roasting pan and bake in the center of the oven for 10 minutes. Baste the hens using a turkey baster, then reduce the heat to 375 and bake for another 40-45 minutes, or until a thermometer inserted into the thigh of the hen reads 165 degrees F. Baste the hens every 20 minutes to esnure even browning. Remove from the oven and cover with aluminum foil to rest for 15 minutes.
• Serve these Wild Rice-Stuffed Cornish Game Hens whole, or slice in half using a butchers knife. Serve warm and enjoy!

• Preheat the oven to 425 degrees F.
• Place the peeled and cut potatoes into a bowl of cold water. Let soak for 5 minutes to remove starch from the outside of the potatoes. After soaking, remove the potatoes from the water and dry all sides with a paper towel.
• Heat an oven-proof skillet over medium-high heat. Once hot, add the potatoes to the pan, making sure they are evenly spaced and not touching. Sprinkle the tops of the potatoes generously with salt and pepper. Fry over medium-high heat for 5 minutes, or until golden brown and crisp along the edges. Carefully flip the potatoes and sprinkle the fried side of the potatoes with salt and pepper. Fry for another 5 minutes.
• Briefly remove the pan from the heat and use a paper towel to soak up the oil from the pan. Return the pan to the heat and add the butter and thyme. Use a spoon to baste the potatoes with butter and brush the tops with the thyme.
• Add the chicken stock, then transfer the pan to the oven. Bake in the center of the oven for 30-35 minutes. Check the potatoes after 20 minutes and if the pan is dry, add additional chicken stock to avoid burning.
• Once cooked, remove the pan from the oven and transfer the potatoes to a serving platter. Garnish with extra thyme leaves and enjoy!

• Heat the chicken stock and pan drippings over medium-high heat until it begins to simmer.
• Add the cold water and cornstarch to a small bowl and mixt to combine. Slowly add the cornstarch to the chicken stock while whisking vigorously. Bring to a boil to thicken the gravy. Reduce the heat to medium and add the soy sauce. Mix to combine.
• Keep warm over low heat until ready to serve. To serve, add the gravy to a gravy boat, or ladle over roasted chicken. Enjoy!

• Place the cranberries, brown sugar, and orange juice in a small pot and heat over medium-high heat. Stir to combine and bring to a boil.
• Once boiling, reduce the heat to medium-low and add the orange peels and cinnamon. Stir to combine and simmer for 15-20 minutes until the cranberries have softened and a thick sauce has formed.
• Remove from the heat and add the Grand Marnier. Stir to combine and let rest at room temperature for 30 minutes to cool.
• To serve, remove the cinnamon stick and place in a decorative bowl. Enjoy warm or at room temperature.