STUFFED CORNISH GAME HENS
THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.
Nutrition Facts : Calories 1728 calories, Fat 106g fat (44g saturated fat), Cholesterol 601mg cholesterol, Sodium 3675mg sodium, Carbohydrate 106g carbohydrate (9g sugars, Fiber 7g fiber), Protein 82g protein.
ROASTED CORNISH GAME HENS
Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
CHICKEN LIVER PATE WITH BALSAMIC ONIONS
I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!
Provided by Anne Burrell
Categories appetizer
Time 1h10m
Yield Serves: 6 to 8
Number Of Ingredients 12
Steps:
- For the onions:
- Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
- Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
- For the pate:
- Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
- Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
- Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.
CHICKEN LIVER PATE
Steps:
- In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
- In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
- In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
- Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
- Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA
Steps:
- Preheat the oven to 350 degrees. Put the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs, and lemon zest. Put the garlic cloves through a garlic press and add to the mixture. Combine well, adding the salt and pepper to taste.
- Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a lemon quarter and an onion quarter in each cavity.
- Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird). Truss the birds.
- Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven, tent loosely with aluminum foil, and let rest 10 minutes. Discard the trussing string and serve with the pan juices spooned over the hens.
CORNISH GAME HENS WITH SAGE STUFFING
Fix this for a special dinner to impress your guests or for a romantic dinner for the one you love. You may need to decrease the sage if the stuffing mix already has sage in it.
Provided by Redneck Epicurean
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line a roasting pan with foil.
- Melt the butter and stir in 1/2 teaspoons salt and pepper, sage, onion, and celery. Cook until the veggies are soft, about 5 minutes. Add mushrooms and cook 3 minutes.
- Stir in the stuffing and 1/4 cup water. Stir until absorbed and cool for 10 minutes.
- Sprinkle the hens with the remaining salt and pepper. Fill the cavities of the hens with the stuffing and truss.
- Roast until the meat thermometer in the thigh reads 180 degrees, about an hour and 15 minutes.
Nutrition Facts : Calories 375, Fat 16.8, SaturatedFat 7.6, Cholesterol 240.4, Sodium 827.4, Carbohydrate 4.7, Fiber 1.2, Sugar 1.9, Protein 49
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WILD RICE STUFFED CORNISH HENS — ZESTFUL KITCHEN
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Ratings 21Calories 447 per servingCategory Main Dish
- For the hens, dissolve salt in 3 quarts cold water in a large pot or bucket. Add hens, cover and refrigerate 2–3 hours. Remove hens, rinse thoroughly, and pat dry; prick skin all over breast and legs with point of a paring knife.
- Mash together 5 tablespoons butter, 1 tablespoon sage, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; set aside.
- Meanwhile, for the stuffing, bring water to a boil in a medium saucepan. Stir in rice, bring to a boil, then reduce heat to low, cover and simmer until rice is cooked and fluffy, about 40 minutes.
- For the hens, adjust oven rack to middle position and heat oven to 400ºF (204ºC). Place a wire rack inside a large rimmed baking sheet (at least 19-by-13–inch). Reheat stuffing in a sauté pan until steaming.
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