Cornish Hens with Plum-and-Leek Stuffing and Celery Root
The FourCoursemen's house-made guanciale (cured pork jowl) is fabulous with these tender hens, but the best part of the dish may be the pan juices, flavored with celery root and plums. More Poultry Recipes
The plum stuffing can be refrigerated overnight. Bring to room temperature before using.
For these hens, Nancy Palmer, the sixth member of The FourCoursemen and a former wine consultant, looks to France's Rhône valley. She pairs it with a Gigondas or a good berry-rich Côtes-du-Rhône.