Braised Cornish Hens

12 oz Baking Potatoes

1 3/4 c Broth

14 oz Turnips, Peeled & Cut Into

1/2 in. Cubes

7 oz (1) Golden Delicious Apple,

Peeled & Cut Into 1/2 in. Cubes 1/2 ts Marjoram

1/4 ts Thyme

1/4 ts Grated Nutmeg

1/8 ts Rosemary

1 ts Salt

1 ts Oleo, Unsalted

3 (1 Lb) Cornish Game Hens

2 tb Clarified Butter

1/4 c Calvados, Applejack OR

Brandy 1/2 c Unsweetened Apple Juice

Red And Green Skinned Appple Wedges Watercress Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min. Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo, Salt & Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & Lace Closed. Truss Hens To Hold Shape. Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat Hens Dry. Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens To Platter. Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced With Fork, Basting Every 10 Min., About 30 Min. Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove Pins And String. Split Each Hen Lengthwise. Transfer To Heated Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At 425.