Cornish Hens Wilth Challah Stuffing
|Vegetable oil||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Sweet paprika||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Kosher salt||To Taste|
|Freshly ground pepper||To Taste|
|White mushrooms||3 Ounce, sliced 1/4 inch thick (3 Medium Sized)|
|Onion||1 Medium, finely chopped|
|Celery ribs||1 , cut into 1/4-inch dice|
|Water||1 Cup (16 tbs)|
|Challah bread slices||6 , crusts removed (1/2 Inch-Thick)|
|Chopped parsley||2 Tablespoon|
1. Preheat the oven to 350° In a bowl, mix the 1/4 cup of oil with the paprika, garlic powder and 2 teaspoons of salt; season with pepper. Place the hens in a large roasting pan and loosen the breast skin. Brush the seasoned oil over the hens and between the breast meat and the skin. Let stand at room temperature for 30 minutes.
2. In a medium skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms and cook over moderately high heat until golden brown, about 3 minutes. Add the onion and celery and cook over moderate heat until tender, about 5 minutes. Season with salt and pepper and transfer to a bowl.
3. In another bowl, pour the water over the challah and let stand for 1 minute. Squeeze most of the water from the challah, then chop it into 1/2 inch pieces. Add the challah to the mushroom mixture. Stir in the pars ley and season with salt and pepper.
4. Spoon 1/2 cup of the challah stuffing into the cavity of each hen. Spoon the remaining stuffing between the skin and breast. Using butcher string, tie the legs of each hen together. Roast, breast side up, for 1 hour, or until the skin is golden brown and an instant-read thermometer inserted into the stuffing registers 165° Transfer the hens to plates and let rest for 5 minutes. Drizzle with the pan juices and serve.