Cornish hens with savory stuffing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh Bread Crumbs |
| 4 | ounces | Cooked Ham; finely chopped |
| ¼ | cup | Parsley; chopped |
| 1 | teaspoon | Marjoram; crumbled |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Egg | |
| 3 | tablespoons | Milk |
| 8 | teaspoons | Butter; softened |
| 5 | pounds | Cornish Game Hens; about 4, giblets removed and reserved for another use, hens rinsed and blotted dry inside and out with paper towels |
| ½ | teaspoon | Salt |
| Pepper | ||
| ¼ | cup | Dry White Wine |
| 1 | tablespoon | Butter |
| 1 | tablespoon | All-Purpose Flour |
| 13¾ | ounce | Chicken Stock |
| 1 | pinch | Pepper |
Directions
SAVORY STUFFING
PAN GRAVY
Combine bread crumbs, ham, parsley, marjoram, salt and pepper in a bowl. Mix egg and milk in a small measuring cup. Add to bread mixture; stir until moistened. Preheat oven to 425øF. Stuff 1 ts of butter under breast of each hen. Stuff body cavity of each hen loosely with stuffing. Tuck wings under body; tie legs to tail with kitchen twine. Sprinkle outside of each hen with salt and pepper.
Place in a roasting pan.
Roast hens in oven for 15 minutes. Lower temperature to 375øF. Roast 50 minutes or until tender and juices run clear. Remove to platter.
Remove string and keep warm. Carefully pour off all fat from roasting pan. Place pan over low heat. Add wine; scrape up any browned bits from bottom. Remove from heat. Melt butter in a medium saucepan. Stir in flour until smooth. Cook over low heat, stirring, about 3 minutes.
Add broth and liquid from roasting pan. Bring to boiling, stirring.
Lower heat and simmer 5 minutes. Add pepper. Pour into gravy boat.
Serve with hens.
Per Serving: 440 calories, 41 g protein, 25 g fat, 10 g carbohydrate, 950 mg sodium, 160 mg cholesterol.
Exchanges per Serving: ⅔ starch/bread, 5½ lean meat, 1 ¾ fat.
Source: Unknown Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA