Based on the savory recipe for Cornish Game Hens from Diana Rattray.
Stuffed Cornish Hens
- 1 tbsp fresh rosemary or 1 teaspoon dried rosemary
- 1 cup Chablis wine
- 4 Rock Cornish Game hens
- 1/4 cup flour
- 1 tsp salt
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 2 tablespoons vegetable oil
- 4 cups herb-seasoned packaged bread crumbs
- 1 cup hot chicken stock
- 1/4 tsp cracked black pepper
- 2 tsp chopped fresh parsley
- 1/4 cup butter
Pre-heat oven to 350°.
Soak rosemary in Chablis wine for about 30 minutes, while preparing Cornish hens for baking.
Wash hens and pat dry with paper towels.
Mix flour, salt, pepper, and parsley.
Dust each hen with the flour, salt, pepper and parsley mixture.
In the skillet over medium heat, sauté onions, and celery in oil.
Add 2 tablespoons butter and combine with seasoned stuffing crumbs.
Add chicken stock to mixture to moisten and until desired consistency is reached.
Stuff each hen with bread crumb mixture and place in baking dish.
Pour rosemary and wine mixture over the stuffed Cornish game hens and bake in oven 40 to 50 minutes, until Cornish hens are tender and hens are browned.