Recipe by senseicheryl
This recipe was featured in an email today from the www.lifescript.com website.
Top Review by morgankt
This was a big hit with my husband and I - it turned out beautifully and he has already requested a repeat performance. I did make a few changes:
- Increased the proportion of stuffing slightly
- Substituted mixed dried berries (grocery store did not carry plain cherries)
- Added a large sweet potato, cut into chunks and tossed in olive oil, salt, pepper, lavender, sage and a touch of ginger in the baking dish
- Added three minced cloves of garlic with some marjoram and thyme to season the birds
This recipe was easy, impressive, and fun to eat!!
- 1 1⁄2 tablespoons olive oil
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup dried sour cherries
- 1⁄2 teaspoon dried sage
- 1⁄2 cup low sodium chicken broth
- 4 slices white bread, cut into 1/2-inch cubes
- 1 dash salt, to taste
- 1 dash fresh ground black pepper, to taste
- 2 Cornish hens, split in half
Directions See How It's Made
- Preheat the oven to 400°F
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
- Season the Cornish hen halves with salt and pepper.
- Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
- When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.