Rock Cornish Hens With Oyster Cornbread Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
12 (1- to 1 1/2-pound) cornish hens |
salt and pepper |
6 cups cornbread crumbs |
3 cups soft bread cubes (about 5 slices bread, cut into 1-inch cubes) |
2 cups chicken broth |
1 1/2 cups chopped onion |
1 cup chopped celery |
2 eggs, beaten |
2 teaspoons salt |
1 teaspoon poultry seasoning |
3/4 teaspoon pepper |
1 (12-ounce) container fresh select oysters, well drained |
1 cup butter or margarine, melted |
Directions:
1. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle salt and pepper over surfaces and inside cavities.
2. Combine next 9 ingredients, stirring well. Cut oysters into quarters; add to breadcrumb mixture. Stir until well combined. Stuff hens lightly with oyster mixture. Close cavities, and secure with wooden picks; truss. Place hens, breast side up, in a shallow roasting pan.
3. Brush hens with butter, reserving any remaining butter for basting. Bake at 350° for 1 hour and 20 minutes, basting frequently.
|
|