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Cornish Hens with Wild Mushroom Dressing

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  Lemon 1
  Cornish hens 5 Pound, trimmed of excess fat and giblets discarded
  Ground black pepper To Taste
  Rosemary sprig 4
  Bay leaves 2
  Celery 1⁄2 Cup (8 tbs), sliced
  Onions 1⁄2 Cup (8 tbs), chopped
  Defatted reduced sodium chicken broth 1 Cup (16 tbs)
  Wild mushroom dressing 1 Tablespoon
  Dried porcini mushrooms 1 Ounce
  Hot water 1 Cup (16 tbs)
  Olive oil 1 Teaspoon
  Button mushrooms 6 Ounce, finely chopped
  Celery 1⁄3 Cup (5.33 tbs), chopped
  Chopped italian parsley 2 Tablespoon
  Dried rosemary 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon
  Madeira/Nonalcoholic white wine 1⁄4 Cup (4 tbs)
  Day old italian bread 4 Cup (64 tbs) (Preferably Semolina)
  Egg white 1 , beaten
  Salt To Taste

To make the hens: Preheat the oven to 400°F.
Grate 1 teaspoon rind from the lemon into a large bowl; set aside to use in the dressing.
Slice the lemon.
Sprinkle the hen cavities with the salt and pepper and stuff each with half of the lemon slices, 2 rosemary sprigs, and 1 bay leaf.
Set the hens in a roasting pan.
Sprinkle the celery and onions around the hens and pour the broth into the pan.
Bake for 30 minutes.
Reduce the oven temperature to 350°F and bake, basting occasionally, for 30 minutes, or until crispy and the internal temperature reads 165°F to 170°F on an instant-read thermometer.
To make the wild mushroom dressing: While the hens are roasting, place the dried mushrooms and water in a small bowl.
Let soak for 20 minutes, or until softened.
Remove the mushrooms and chop.
Strain the water through a coffee filter to remove any grit.
Reserve the liquid.
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions, button mushrooms, celery, parsley, rosemary, thyme, and the chopped mushrooms.
Cook, stirring occasionally, for 6 to 8 minutes, or until the onions are soft.
Add the wine and cook for 2 to 3 minutes, or until the liquid has evaporated.
Transfer the vegetables to the bowl with the lemon rind.
Add the bread and toss to combine.
Stir in the reserved mushroom broth, 1/3 cup at a time, until the stuffing is moist but not soggy.
Stir in the egg white and season with the salt and pepper.
Spoon the dressing into a 1-quart baking dish and cover with foil.
Place in the oven with the hens 30 minutes before the hens are due to be finished.
Remove the foil for the last 5 minutes of baking time.

Recipe Summary

Difficulty Level: 
Side Dish

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Cornish Hens With Wild Mushroom Dressing Recipe