Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams

    Stuffed Cornish Game Hens (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

    Many butchers carry fresh game hens, especially at this time of year, so go out of your way to find some. If you have a choice, organic free-range hens are best. If you must use frozen, or packaged game hens, make sure that any additives use to treat them do not include gluten.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    This recipe makes four hens, which can serve up to six people, but I like to make one per person whenever possible.

    Ingredients:
    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

    Preparation:
    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.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    2 lbs. chicken breast
    1 cup corn meal
    1 teaspoon salt
    ½ teaspoon pepper
    1 teaspoon garlic salt
    Cut chicken breast into bite-sized pieces. Put other ingredients into a Ziploc bag, seal, and shake to mix. Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat. Remove to plate. Repeat until all of the chicken is coated. These can be fried in a deep fryer, in a skillet, or sprayed with PAM and baked at 350 degrees for 30 minutes.

    Jefferson Adams
    Ham and Lima bean soup was of my father's favorite things to eat. I remember more than a few fall days with a big pot cooking on the stove all day long. I didn't care for it much as a kid, but as I got older, this thick, hearty, soup became a favorite for cold fall days. This cousin of split pea soup makes use of ham hocks, ham, and juicy, delicious Lima beans. This recipe makes enough to serve eight to ten people, so scale accordingly. The soup is excellent after a night in the refrigerator, and also freezes and reheats well.
    Ingredients:
    3 tablespoons olive oil
    12 ounces Lima beans, small, dried
    3 large onions, chopped
    3 garlic cloves...

    Jefferson Adams
    Few things can elicit in me such feelings of culinary triumph as roasting a chicken. Something about pulling juicy, golden brown bird from the oven just makes me smile with delight and anticipation. Chicken is one of the many things I love to roast. Roast chicken is one of those time-honored dishes that never goes out of style. Simple to prepare and delicious, roast chicken makes a great springtime dish.
    This recipe offers an easy way to prepare a delicious roast chicken.
    Ingredients:
    1 whole, fresh roasting chicken
    Kosher salt and freshly ground pepper
    2 cloves of garlic, crushed
    1 lemon, quartered
    1 large onion, halved
    ...

    Amie  Valpone
    This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty!

    Gluten-Free and Vegetarian
    Ingredients: 1 cup sesame seeds 1 large bunch of fresh kale, finely chopped 2 tsp. olive oil 1/2 cup Vidallia onion, diced 2 cloves garlic, peeled and minced 1 Tbsp. dried thyme 1/4 tsp. chili powder 2 cups cooked quinoa (about 1 cup uncooked quinoa) 1 cup Greek plain yogurt 2 large eggs, lightly beaten ¾ tsp. sea salt ½ tsp. freshly ground white pepper Instructions: Preheat oven to 350 degrees F. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds. Fill a large bowl with ice a...