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Roast Cornish Hens With Cornbread Stuffing Recipe

June 24th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4 (1 lb)Cornish hens
  2. 1/4cupvegetable oil
  3. 1/2cupdry white wine
  4. 1mediumonion, finely chopped
  5. 2clovesgarlic, minced
  6. 1 1/2teaspoonsdried rosemary
  7. 1/2teaspoonsalt
  8. 1/2teaspoonfresh coarse ground black pepper
  9. 4tablespoonsunsalted butter, softened
  10. 3tablespoonssalted butter
  11. 1cup choppedonions
  12. 1cup choppedcelery
  13. 2cupscornbread cubes
  14. 2cups dry whitebread cubes
  15. 2teaspoonspoultry seasoning
  16. 3/4teaspoondried sage
  17. 2teaspoons finely choppedfresh parsley
  18. 2largeeggs, beaten lightly
  19. 1/2-1cupchicken broth
  20. salt and pepper, to taste

DIRECTIONS

  1. Remove the giblets from the hens, rinse with cold water and pat dry.
  2. Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
  3. Place the hens in a large food storage bag and pour the marinade over them.
  4. Close the bag securely and refrigerate for at least three hours.
  5. Shake the bag occasionally to coat the hens with the marinade.
  6. Prepare the stuffing- in saute pan, melt the salted butter.
  7. Saute the 1 cup chopped onions and celery in the butter until tender.
  8. In a large bowl, toss the bread cubes with the sauteed onions and celery.
  9. Mix in the poultry seasoning, sage and remainder of the rosemary.
  10. Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
  11. Season with salt and pepper to taste.
  12. Preheat the oven to 400 degrees.
  13. Remove the hens from the bag and pat dry with paper towels.
  14. Season the hens to taste inside and out with salt and pepper.
  15. Stuff the cavity loosely with the cornbread stuffing.
  16. Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
  17. Roast for 15 minutes to brown.
  18. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.

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