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Roast Cornish Hens With Savory Stuffing

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Roast Cornish Hens With Savory Stuffing has a Succulent taste.The pepper and butter gives the Roast Cornish Hens With Savory Stuffing Refreshing taste.
  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
  Salt 3⁄4 Teaspoon
  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
  Salt To Taste
  Pepper To Taste

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 350°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 375°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.

Recipe Summary

Main Dish

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Roast Cornish Hens With Savory Stuffing Recipe