Ingredients: |
Ingredients: 8 Cornish Hens
Pecan-Cornbread Stuffing*
10 slices bacon
1 1/3 c. cornmeal and flour
2 tsp. baking powder
1 tsp. garlic powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 to 2 c. chicken broth
2 large eggs
2 T. butter
1 1/2 c. toasted, chopped pecans
1 large onion, diced
2 T. vegetable oil
3 celery ribs, diced
1 red bell pepper, chopped
3/4 c. diced mushrooms
2 tsp. dried thyme
2 tsp. dried sage
3-4 large eggs, lightly beaten
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Directions: |
Directions:Oven: 450º ~ Yield: 8 servings
Wash and dry hens. Spoon 1 c. of stuffing into each hen; tie legs together with kitchen string. Place hens, breast side up, in a roasting pan. Brush with butter. Bake, covered, for 5 minutes. Reduce heat to 350º; bake 50 minutes or until a meat thermometer registers 165º.
Cornbread Stuffing: Cook bacon in 9-inch oven proof skillet until crisp; remove bacon and drain on paper towels, reserving 2 T. drippings in skillet. Crumble bacon, set aside. Preheat oven to 400º. Combine cornmeal and next 5 ingredients in a large bowl. Whisk together broth, 2 eggs and butter; add to dry ingredients, stirring just until moistened. Pour mixture into hot skillet with drippings. Bake 25 minutes. Crumble cornbread onto a baking sheet; reduce oven to 350º and bake, stirring occasionally, 15 minutes or until lightly toasted. Transfer to a large bowl; stir in crumbled bacon and toasted pecans. Saute onion in hot oil in a large skillet, 5 minutes. Add celery, bell pepper, and mushrooms and cook 3 minutes; stir in thyme and sage. Stir vegetables into cornbread mixture; stir in eggs. Use mixture to stuff birds. Bake any remaining stuffing in lightly greased pan along side birds during last 20 to 25 minutes of baking, adding additional broth, if needed. (To toast pecans, arrange in a single layer on a baking sheet; bake at 350º for 8 to 10 minutes.) *Can substitute purchased cornbread stuffing mix. |
This recipe for Cornish Hens with Stuffing is from