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Roast Cornish Hens Stuffed with Oyster Dressing (Emeril Lagasse) Recipe

Roast Cornish Hens Stuffed with Oyster Dressing (Emeril Lagasse) Recipe

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Roast Cornish Hens Stuffed with Oyster Dressing (Emeril Lagasse)

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Ingredients:

Serving

1 pint shucked oysters and their liquor
2 tbsp butter
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 1/2 tsp salt, divided
5 tsp essence, divided , recipe follows
1/4 tsp cayenne pepper
1 bay leaf
1 tbsp minced garlic
2 tbsp finely chopped fresh basil leaves
1/2 cup chicken stock or water
1 tbsp chopped green onions
2 cups (1-inch cubes) french bread
3 tbsp freshly grated parmesan
4 cornish hens
4 tbsp olive oil, divided
sauteed spinach , for serving
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 375 degrees F.
Drain the oysters, reserving the oyster liquor. Set aside.
Heat the butter in a skillet over medium-high heat. Add the onions, bell peppers, celery, 1/2 teaspoon of the salt, 1 teaspoon of the Essence, the cayenne pepper, and saute, stirring occasionally for 5 minutes or until soft. Add the bay leaf, garlic and basil, and saute for 1 minute. Add the stock and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor and the bread cubes. Stir to mix well, and remove from the heat.
In a large mixing bowl combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Set the stuffing aside as you prepare the hens. Season each hen, both inside and out, with 1 teaspoon Essence and 1/4 teaspoon salt. Place 3/4 cup of the stuffing into the cavity of each bird and use toothpicks and twine to tie the hens so that the cavity is shut and the legs are tucked in. Twist the wing tips behind the backs of the hens and place in a large casserole dish.
Drizzle each bird with 1 tablespoon of the olive oil and place in the oven to roast until an instant-read thermometer inserted into the cavity of the hens registers 165 degrees F, about 1 hour. Remove the hens from the oven and serve immediately with spinach.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	829.03 Kcal (3471 kJ)
Calories from fat	345.27 Kcal
		% Daily Value*
Total Fat	38.36g	59%
Cholesterol	332.77mg	111%
Sodium	4998.47mg	208%
Potassium	1359.68mg	29%
Total Carbs	34.25g	11%
Sugars	3.73g	15%
Dietary Fiber	5.36g	21%
Protein	83.91g	168%
Vitamin C	29.9mg	50%
Vitamin A	0.8mg	26%
Iron	23.7mg	131%
Calcium	167.4mg	17%

Amount Per 100 g
Calories	151.87 Kcal (636 kJ)
Calories from fat	63.25 Kcal
		% Daily Value*
Total Fat	7.03g	59%
Cholesterol	60.96mg	111%
Sodium	915.65mg	208%
Potassium	249.07mg	29%
Total Carbs	6.27g	11%
Sugars	0.68g	15%
Dietary Fiber	0.98g	21%
Protein	15.37g	168%
Vitamin C	5.5mg	50%
Vitamin A	0.1mg	26%
Iron	4.3mg	131%
Calcium	30.7mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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