Golden Cornish Hens With Mushroom Stuffing
|Minced onion||1⁄8 Cup (2 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Soft bread||3⁄4 Cup (12 tbs)|
|Crushed sage leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄8 Teaspoon|
|Sliced mushrooms||1⁄4 Cup (4 tbs), drained|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chablis||1⁄4 Cup (4 tbs)|
In skillet cook onion and celery in butter or margarine until onion is tender.
Stir in 1/4 to 1/3 of bread cubes.
Turn into deep bowl; add remaining ingredients and toss until all cubes are well covered.
Stuff Cornish hens just before roasting; do not pack.
Baste: Melt butter or margarine in saucepan; add all ingredients.
Heat to simmer; keep warm.
After stuffing Cornish hen, tie legs together to hold in stuffing; place hen, breastside up, upon rack in open, shallow pan.
Roast at 325 to 350 degrees for 60 to 70 min.
Brush hen 3 or 4 times with baste.