| | Roast Cornish Hens with Savory Stuffing Four 1 pound Cornish Hens
8 thick slices of home style white bread, crusts removed and cut into 1/2 inch cubes
1 1/2 tablespoons of parsley flakes
3/4 teaspoon of salt
1/2 teaspoon of poultry seasoning
1/4 teaspoon of freshly ground black pepper
3/4 cup of butter
1 cup of onions, peeled and finely chopped
3 tablespoons of melted butter |
|
Preheat your oven to 360ºF. Remove giblet packs from the hens, reserve livers. Wash the hens and pat dry. Place the bread cubes on a baking sheet. Bake until golden, stirring occasionally. Remove from oven. Combine the bread cubes with parsley, salt, poultry seasoning, and pepper, set aside. Turn oven temperature up to 375ºF. Melt 3/4 cup of butter in heavy frying pan. Add the onions and livers. Sauté until livers are lightly browned and the onions are soft. Remove the livers from pan and chop. Add the chopped livers, onions, and butter from pan to bread cube mixture tossing until well mixed. Lightly salt and pepper hens. Pack tightly with stuffing, truss. Place the hens, breast side up, in oven proof baking dish. Brush with melted butter. Roast for 45 to 60 minutes, turning every 15 minutes and basting with butter and pan juices. Remove from oven and serve. Serves 4 |
