Cornish Hens With Oyster Stuffing
|Butter/Margarine||3⁄4 Cup (12 tbs), divided|
|Onion||1 Large, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Red pepper||1 Small, chopped|
|Green pepper||1 Small, chopped|
|Garlic clove||2 Medium, minced|
|Fresh oysters||2 Dozen, shucked, liquid reserved|
|Dried thyme leaves||3⁄4 Teaspoon, divided|
|Dried oregano leaves||1⁄2 Teaspoon|
|Tabasco pepper sauce||3⁄4 Teaspoon, divided|
|Cooked rice||5 Cup (80 tbs)|
|Cornish game hens||6|
|Chicken broth||1 Cup (16 tbs)|
Preheat oven to 350 °F.
In large skillet melt 1/2 cup butter.
Add onion, celery, shallots, red and green peppers, garlic and bay leaves; cook 5 minutes or until tender.
Cut up oysters; reserve liquid.
Stir oysters into skillet with 1/2 teaspoon thyme, oregano and 1/2 teaspoon Tabasco® sauce.
Cook 5 minutes longer.
Remove bay leaves.
Add rice and oyster liquid.
Wash Cornish hens; pat dry.
Stuff cavity of each hen with oyster stuffing.
Arrange hens on rack in shallow roasting pan.
Melt remaining 1/4 cup butter; stir in salt, remaining 1/4 tea spoon thyme and remaining 1/4 tea spoon Tabasco® sauce.
Brush hens with butter mixture.
Bake 1 1/2 hours or until hens are cooked; baste often with pan drippings.
To serve, spoon extra stuffing onto serving platter; arrange hens on stuffing.
To make gravy, pour excess fat from roasting pan; add flour to pan and stir.
Place pan on stove-top burner over medium heat; gradually add broth, scraping up bits from bottom of pan.
Stir constantly, bring to a boil and boil 1 minute.