Roast Cornish Hens With Savory Stuffing
|Cornish hens||4 Pound (4 Birds, 1 Pound Each)|
|White bread slices||8 (Thick Slices, Home-Style White Bread)|
|Parsley flakes||1 1⁄2 Tablespoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Freshly ground pepper||3⁄4 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Finely chopped onions||1 Cup (16 tbs)|
|Livers||4 (From Cornish Hens)|
|Melted butter||3 Tablespoon|
Remove giblet packs from hens; reserve livers.
Wash hens; pat dry.
Cut crusts from bread; cut into 1/2 inch cubes.
Place on cookie sheet.
Bake at 350Â°F until golden; stir occasionally.
Remove from oven.
Combine with parsley, 3/4 teaspoon salt, poultry seasoning, and 1/4 teaspoon pepper; set aside.
Melt 3/4 cup butter in heavy skillet.
Add onions and livers; cook until livers are lightly browned and onions tender.
Remove livers; chop.
Add livers, onions, and butter from pan to bread cubes; toss to mix well.
Salt and pepper hens lightly.
Pack tightly with stuffing; truss.
Place in ovenproof baking dish, breast-side-up; brush with melted butter.
Roast at 375Â°F.
Turn every 15 minutes; baste with butter and pan juices.
Cook a total of 45 minutes to 1 hour, until juices run clear when tip of knife is inserted in hen.