Roast Cornish Game Hens With Cornbread Stuffing

Recipe by lazy gourmet
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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the giblets from the hens, rinse with cold water and pat dry.
  • Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
  • Place the hens in a large food storage bag and pour the marinade over them.
  • Close the bag securely and refrigerate for at least three hours.
  • Shake the bag occasionally to coat the hens with the marinade.
  • Prepare the stuffing- in saute pan, melt the salted butter.
  • Saute the 1 cup chopped onions and celery in the butter until tender.
  • In a large bowl, toss the bread cubes with the sauteed onions and celery.
  • Mix in the poultry seasoning, sage and remainder of the rosemary.
  • Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
  • Season with salt and pepper to taste.
  • Preheat the oven to 400 degrees.
  • Remove the hens from the bag and pat dry with paper towels.
  • Season the hens to taste inside and out with salt and pepper.
  • Stuff the cavity loosely with the cornbread stuffing.
  • Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
  • Roast for 15 minutes to brown.
  • Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.
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