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Lemon Mushroom Stuffed Cornish Hens
These two little Cornish hens are a welcome addition to the holiday table. The savory flavor of these small birds combined with the tender meat and mushroom stuffing make it a hit in my family. |
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Ingredients:
2 Cornish hens (20 ounces each) 1 cup mushrooms 1 egg 3 cups day old bread, torn into medium size pieces 1/2 cup onions, chopped 1/2 cup celery, chopped 1/4 teaspoon poultry seasoning 1/2 teaspoon salt 2 tablespoons extra virgin olive oil 4 teaspoons lemon juice
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Preparation:
Preheat oven to 350 degrees. Sprinkle inside of hens with 1/4 teaspoon salt; precook for 30 to 40 minutes. Remove hens from oven and set aside.
Stuffing:
In a medium skillet, combine onions, celery and mushrooms; cook until vegetables are tender. In a bowl, combine sautéed vegetables with bread, egg and seasonings; mix well. Loosely stuff hens. (Place any remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.) Combine olive oil and lemon juice, baste hens; place on a rack in a shallow roasting pan and bake, uncovered at 350 degrees for 1 hour, basting twice more. Place extra stuffing in oven with hens and bake all for 30 minutes. Uncover stuffing, bake 15-20 minutes longer or until hens are a golden brown and the stuffing is crisp on the top. Yield: 2 servings. |
