Lemon Mushroom Stuffed Cornish Hens

These two little Cornish hens are a welcome addition to the holiday table.  The savory flavor of these small birds combined with the tender meat and mushroom stuffing make it a hit in my family.


2 Cornish hens (20 ounces each)

1 cup mushrooms

1 egg

3 cups day old bread, torn into medium size pieces

1/2 cup onions, chopped

1/2 cup celery, chopped

1/4 teaspoon poultry seasoning

1/2 teaspoon salt

2 tablespoons extra virgin olive oil

4 teaspoons lemon juice


Preheat oven to 350 degrees.  Sprinkle inside of hens with 1/4 teaspoon salt; precook for 30 to 40 minutes.  Remove hens from oven and set aside.



In a medium skillet, combine onions, celery and mushrooms; cook until vegetables are tender.  In a bowl, combine sautéed vegetables with bread, egg and seasonings; mix well.  Loosely stuff hens.  (Place any remaining stuffing in a greased 1-1/2 cup baking dish; cover and set aside.)  Combine olive oil and lemon juice, baste hens; place on a rack in a shallow roasting pan and bake, uncovered at 350 degrees for 1 hour, basting twice more.  Place extra stuffing in oven with hens and bake all for 30 minutes.  Uncover stuffing, bake 15-20 minutes longer or until hens are a golden brown and the stuffing is crisp on the top.


Yield:  2 servings.

courtesy of www.noelladesigns.com