1/4 cup butter, cubed
3 tablespoons chopped onion
3 tablespoons chopped celery
3 cups dry bread cubes
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 teaspoons poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons chicken broth
4 Cornish game hens (20 to 24 ounces each)
1 jar (12 ounces) apricot preserves, warmed
4 green onions (green part only), optional
Fresh rosemary sprigs, optional
1Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Remove from heat and transfer vegetables to a large bowl. Add bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten.
2Stuff hens. Tie drumsticks together. Place on a rack in a large shallow roasting pan. Cover and bake for 1 hour.
3Brush hens with preserves. Bake, uncovered, until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, 30 to 45 minutes longer, basting every 10-15 minutes.
4If using green onions, first soften in boiling water or microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish with rosemary if desired.
Total Time
Prep: 20 Min. Bake: 1-1/2 Hours
Yield 4 Servings
These savory Cornish hens are a tasty twist on the conventional bird. Filled with a well-seasoned stuffing, they make perfect individual servings.
Nutrition Facts
1 stuffed hen: 1,332 calories, 65g fat (22g saturated fat), 381mg cholesterol, 1165mg sodium, 115g carbohydrate (43g sugars, 4g fiber), 72g protein.