| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Cornish |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; chopped |
| 1/3 |
c |
Chopped celery |
| 2 |
c |
Crumbled corn muffins or corn bread; (about 7 ounces) |
| 1 |
c |
Chopped ham; (about 6 ounces) |
| 1/4 |
c |
Chicken stock or canned broth |
| 1 |
tb |
Chopped fresh parsley |
| 3/4 |
ts |
Dried rubbed sage |
| 2 |
|
Cornish game hens; halved lengthwise |
| 1 1/2 |
ts |
Dijon mustard |
INSTRUCTIONS
STUFFING
HENS
For Stuffing:
Heat oil in heavy medium skillet over medium heat. Add onion and
celery; saute 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 375F. 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.
Serves 2.
Bon Appetit October 1993
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