Sunday, January 5, 2014

What's for Dinner? Cornish Hens with Cornbread Stuffing

I had a couple of Cornish hens left in my freezer,
left from Christmas dinner when I roasted the
other hens for the non-red meat eaters in my family. 
 
In my continuing effort to cook through Ina Garten's cookbooks,
she has this recipe for Cornish Hens with Cornbread
Stuffing in her Barefoot Contessa At Home cookbook. 
baked the cornbread earlier in the day
to be used later in the evening when preparing dinner.

The cornbread stuffing is first made stove top
and the Cornish hens are prepped and set on
top of sliced yellow onions. 
The Cornish hens are then stuffed with the cornbread
stuffing, tied, and roasted.  Additional stuffing is
placed in a baking dish and baked separately. 
 After roasting for 50 minutes, they come out
juicy and tender - just as very young hens should.
The stuffing inside had just enough of the
juices to not be too soggy.  Delicious!
 
Here is the recipe taken from Ina's cookbook:
 
Cornish Hens with Cornbread Stuffing
Serves 6
 
For the stuffing
1/4 pound (1 stick) unsalted butter
1 cup chopped yellow onion
1 1/2 cups medium-diced celery (3 stalks)
3 tablespoons chopped fresh flat-leaf parsley
5 cups (13 ounces) coarsely crumbled cornbread
1/2 cup chicken stock, preferably homemade
 
For the hens
6 fresh Cornish hens (1 1/4 - 1 1/2 - pounds)
2 cups sliced yellow onions (2 onions)
kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
 
Preheat the oven to 400 degrees.
   For the stuffing, melt the butter in a medium sauté pan, add the onion, and cook over medium-low heat for 8 minutes, until translucent. Off the heat, add the celery, parsley, cornbread, and chicken stock and mix well. Set aside.
   For the hens, rinse them inside and out, removing any pin feathers, and pat the outsides dry. In a roasting pan that's just large enough to hold the hens loosely, first toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. (If there is stuffing left over, bake it in a separate pan until heated through.) Tie the legs of each hen together and tuck the wings under the bodies. brush with melted butter, sprinkle with salt and pepper, and roast for 50 to 60 minutes, until the skin is browned and the juices run clear when you cut between a leg and thigh. Remove from the oven, cover with aluminum foil, and allow to rest for 15 minutes. Serve a whole hen per person.
 
 What are you having for dinner tonight?

This week I will be joining
 

 
Thank you for dropping by.
 
Fondly,
~Karen

2 comments:

  1. Yesterday I made my first batch of Marie Callender’s cornbread mix that i got from Mollie Stone’s Market in Palo Alto Cali. I must say, I was very impressed by it’s fluffiness. Who knew cornbread could be this fluffy? I was so impressed that I visited their website www.mccornbread.com. I am planning a dinner party next month and Roasted Turkey is on my menu so I will definitely try a cornbread stuffing instead of the usual bread crumbs. You know, switch things up a bit.

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  2. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again,
    Regards, cornish hen recipe

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