Grilled Cornish Game Hens & Eggplant Stuffing |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Cornish hen grilled and placed with eggplant dressing. ****You can sub the eggplant with oysters just don't add salt to the stuffing.You can also use wild mushrooms. I spice up the hens with creole seasonings. Ingredients:
24 ounces cornish hens |
4 cups breadcrumbs |
1 medium eggplant |
1 pinch sage |
1 pinch gumbo file |
2 garlic cloves |
2 sticks celery |
1 medium onion |
1 medium bell pepper |
1 pinch cracked black pepper |
4 cups unsalted chicken stock |
1 pinch parsley flakes |
1 pinch pepper |
1 pinch salt |
2 tablespoons butter |
Directions:
1. Prepare the hen by splitting it in half and remove the backbone.
2. Season the hen with black pepper and salt set aside.
3. Add butter to heated pot with a splash of chicken stock.
4. Chop celery, eggplant, onion, bell pepper, and garlic; add to pot.
5. Season with sage, salt, pepper and file.
6. Smother ingredients until clear.
7. Add bread crumbs and chicken stock and mix.
8. Place in shallow pan and bake at 375°F for about 30 minute.
9. Grill the hen on your grill brushing with butter until done.
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