Cornish game hens stuffed offer a delicious, gourmet alternative to holiday turkey. They are easy to prepare, and a delight for guests to see on the plate. Garnish with a splash of fresh cranberry sauce, and serve with Brussels sprouts, mashed potatoes, or oven roasted vegetables, and you've got yourself the makings of a holiday feast.
This recipe makes four hens, which can serve up to six people, but I like to make one per person whenever possible.
4 Cornish game hens, fresh
1 cup melted butter
1 large onion, chopped
1 stalk celery, chopped
1 cup fresh mushrooms, chopped
4 cloves garlic, minced
2 tablespoons basil, fresh, chopped fine
1 tablespoon thyme, fresh, chopped fine
1 teaspoon oregano, fresh chopped fine
1 tablespoon chopped fresh parsley
¼ cup melted butter
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine the ½ cup melted butter, onion, celery, mushrooms, garlic, basil, oregano, thyme and parsley.
Season hens inside and out with salt and pepper, then stuff with buttered vegetables. Place stuffed birds in a 9x13 inch baking dish, breast side up.
Baste with ¼ cup melted butter.
Cover dish and bake 325 degrees F for 1½ hours.
Remove cover and brown birds for a minute or two under a broiler at 500 degrees F (260 degrees C).
Note: These hens are also delicious when stuffed with Celiac.com's Best Gluten-free Stuffing. Just wash the bird, season with salt and pepper, stuff each bird, baste with butter and bake as above.