Cornish Hens With Corn Bread And Ham Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cornish | October 199 | 1 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | 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 | T | Chopped fresh parsley |
| 3/4 | t | Dried rubbed sage |
| 2 | Cornish game hens, halved | |
| lengthwise | ||
| 1 1/2 | t | Dijon mustard |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2981
Calories From Fat: 1356
Total Fat: 151.2g
Cholesterol: 714.7mg
Sodium: 5505.1mg
Potassium: 4026.2mg
Carbohydrates: 215.7g
Fiber: 17.8g
Sugar: 90.6g
Protein: 177.8g