Cornish Hens with Corn Bread and Ham Stuffing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 tablespoon vegetable oil
- 1 tablespoon chopped fresh parsley
- 1/3 cup chopped celery
- 1 1/2 teaspoons dijon mustard
- 1 small onion, chopped
- 2 cups crumbled corn muffins or corn bread (about 7 ounces)
- 1 cup chopped ham (about 6 ounces)
- 1/4 cup chicken stock or canned broth
- 3/4 teaspoon dried rubbed sage
- 2 cornish game hens, halved lengthwise
- Carbohydrate 53 g(18%)
- Cholesterol 430 mg(143%)
- Fat 71 g(109%)
- Fiber 1 g(6%)
- Protein 80 g(160%)
- Saturated Fat 18 g(91%)
- Sodium 1842 mg(77%)
- Calories 1184
PreparationFor Stuffing: Heat oil in heavy medium skillet over medium heat. Add onion and celery; sauté until onion is translucent, about 5 minutes. Mix in remaining ingredients; stir until heated through. Remove skillet from heat. Season stuffing with salt and pepper. Cool slightly. For Hens: Preheat oven to 375°F. Grease 13 x 9x2-inch baking dish. Season hens with salt and pepper. Place skin side down on work surface. Pack 1/4 of stuffing into each cavity. Arrange hens stuffing side down in prepared dish. Brush with mustard. Roast hens until golden brown and juices run clear when thighs are pierced, about 45 minutes. Transfer hens to platter and serve.
PreparationFor Stuffing: Heat oil in heavy medium skillet over medium heat. Add onion and celery; sauté until onion is translucent, about 5 minutes. Mix in remaining ingredients; stir until heated through. Remove skillet from heat. Season stuffing with salt and pepper. Cool slightly. For Hens: Preheat oven to 375°F. Grease 13 x 9x2-inch baking dish. Season hens with salt and pepper. Place skin side down on work surface. Pack 1/4 of stuffing into each cavity. Arrange hens stuffing side down in prepared dish. Brush with mustard. Roast hens until golden brown and juices run clear when thighs are pierced, about 45 minutes. Transfer hens to platter and serve.
