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
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.