Festive Stuffed Cornish Game Hens |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These plump golden birds decorate holiday platters beautifully. Crusty ciabatta bread, moistened by juicy orange sections, makes wonderful stuffing.Lisa Speer, Palm Beach, Florida Ingredients:
1/2 cup chopped sweet onion |
1/4 cup chopped celery |
2 tablespoons butter |
3 tablespoons olive oil, divided |
1 garlic clove, minced |
3/4 teaspoon salt, divided |
3/4 teaspoon pepper, divided |
2 cups cubed ciabatta bread |
3 medium navel oranges, peeled and sectioned |
1/2 cup dried cranberries |
1/2 cup chopped pecans, toasted |
1 teaspoon grated orange peel |
4 cornish game hens (20 to 24 ounces each) |
1/2 cup orange juice |
Directions:
1. Preheat oven to 350°. In a large skillet, saute onion and celery in butter and 1 tablespoon oil until tender. Add the garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer.
2. In a large bowl, combine the bread, oranges, cranberries, pecans and orange peel. Add onion mixture; toss to coat.
3. Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Rub with remaining oil; sprinkle with remaining salt and pepper. Place breast side up on a rack in a shallow roasting pan.
4. Bake, uncovered, 1 to 1-1/2 hours or until a thermometer inserted in thigh reads 180° for hens and 165° for stuffing, basting occasionally with orange juice. Cover loosely with foil if hens brown too quickly. Cover and let stand 10 minutes before serving. Yield: 4 servings.
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