Holy Moly guacamole is this dinner yummy! Seriously, this is one of my all-time favorite, number one, first choice, most delicious meals EVER! No exaggeration, this is a home-run! You can even stuff them in the am, wrap them in foil and keep them in fridge all day until your ready to cook them. Did I say this was delicious?
My love of Cornish Hens started at my wedding: we served them and I fell in love. These beauties are perfect to serve-up at any dinner party because they are deceptively easy to prepare and they never fail to impress! So go pick yourself up a few of these delicious little birds and give this great recipe a try. To make this a complete MealDiva approved dinner, serve it will a side of steamed broccoli or Chive Vinaigrette Salad. Enjoy!
Stuffed Cornish Hens
- 1 package of sliced white mushrooms
- 3 stalks of celery, chopped
- 1 red and 1 green pepper, chopped
- 6 tbs. olive oil, divided
- 1 (28 oz) can of French fried onions
- 2 pieces of stale bread, torn into bits (if you don’t have stale bread, toast the bread then use)
- A pinch of salt
- ½ tsp. dried rosemary
- ½ tsp. poultry seasoning
- ½ tsp. black pepper
- ¼ cup water
- 4 Cornish hens
- Preheat oven to 425 degrees
- In a medium- large skillet, heat 3 tbs. olive oil on medium high heat.
- Add mushrooms and celery and cook until tender, 5 minutes then remove from heat.
- In a medium bowl, combine French fried onions, bread, salt, rosemary, poultry seasoning and pepper.
- Add mushrooms, celery, peppers and water then toss to combine.
- Stuff hens with this mixture then fasten with string.
- Brush hens with remaining oil and wrap each hen in aluminum foil.
- Place in a shallow pan and roast for 40 minutes.
- Open foil, brush hens with drippings and roast for an additional 25 minutes until golden brown.
- Note: These are small birds so they can be over-cooked easily. I recommend using a meat thermometer and taking them out at 160 degrees. Let the hen sit for a few minutes and the temperature should rise to 165 degrees. Perfect! Enjoy!