Sweet and Spicy Cornish Game Hens With Cornbread Stuffing

When I was single, I used to go for long drives in my pumpkin-orange, 76 Chevette. I would drive until I got lost and then find my way back, making stops along the way to experience new stores and new restaurants. In losing myself, I would always find a new side of myself. A sexier, spicier version of me – one who had interesting stories to share. One who could find her way around because she was no longer apt to get lost.

Somehow, stepping out of the traditional makes life a little sexier. If you haven’t taken a different route to work for years, I prescribe for you the freedom to leave early and take the backroads. If you are in need of a vacation and cannot gather the funds to take one, sneak away for a movie at a theater you’ve never tried with a friend you haven’t seen in far too long. Go to a crazy musical. Visit the zoo. Do something… anything you’ve never done before that is wild and good for your soul. Do it today. Add a little sweet and spicy to your life.

And then celebrate your break-thru to a sexier life by making this dinner for yourself and five other people who you love hanging out with.

This recipe makes dinner for six… perfect served with a gorgeous salad.


  • 1 batch of Jalapeno Cornbread
  • 1 tablespoon olive oil
  • 1 pound country sausage
  • Salt & pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced (or 1 teaspoon)
  • 1 teaspoon crushed red pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 5 leaves fresh sage, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 stalk fresh oregano, chopped
  • 1 cup chicken broth
  • 3 tablespoons melted butter
  • 2 celery stalks
The day before: Bake jalapeno cornbread and place a clean paper towel on top overnight. The day of, pour olive oil in hot pan over medium-high heat. Crumble sausage and add to pan. Add salt & pepper. Cook sausage until browned. Add diced onion. Cook until sausage is done and onions are golden. Add garlic, crushed red pepper, balsamic vinegar and brown sugar. Allow to cook down for a few minutes then turn off heat and add chopped herbs. Break cornbread into about 1-inch chunks and place in bowl. Add celery, butter and sausage mixture (including juices). Using hands, gently toss stuffing until mixed together well.
For gluten free option: Use 1 package of Bob’s Red Mill GF Cornbread Mix and use 1 1/2 cups chicken broth in stuffing recipe instead of 1.
  • 1 – 10-ounce jar apricot jam (preferably not preserves)
  • 1/2 cup balsamic vinegar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground ginger
  • 2 cloves minced garlic (or 1 teaspoon)
Whisk all ingredients together until sauce forms. Set aside until ready to use.


  • 6 Cornish game hens
  • 2 cups chicken broth
  • Salt & pepper

Preheat oven to 375F.

Rub game hens with salt & pepper inside and out.

Fill Cornish game hens with stuffing mixture.

Prepare a roasting pan by placing a rack inside. Pour chicken stock into roasting pan.

Coat outside of game hens completely with glaze and place on baking rack with legs upward. Place foil over game hens about half way through baking time (or after they are golden brown).

Bake for about 1 hour to an 1 hour and 15 minutes or until game hens register on the meat thermometer at 165 degrees in the thickest part of the bird (the thigh).

Remove game hens from pan and place on a platter. Reduce remaining sauce by cooking over medium heat (if needed) to thicken. Salt & pepper to taste and serve on the side.

While enjoying your friends, be sure to pass on your sweet & spicy challenge to them for a sexier life. Be sure to come back and comment after you have successfully lost and found yourself, Sexy You.

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