|
|
|
|
4 servings
Ingredients |
4 Cornish game hens (about 1 each) thawed, if frozen
1 Tbs. olive oil
Salt and black pepper
Oregano
Stuffing:
1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cups 1/2-inch white bread cubes
1/2 tsp. dried oregano leaves
1/4 tsp. celelry salt
Dash black pepper
1 Tbs. water
Sauce:
1/2 cup water
2 Tbs. butter or margarine
Salt and black pepper to taste
|
Directions |
Remove bags of livers and neck from hens. Wash and pat dry. Rub skins with oil. Season inside and out with salt, black pepper and oregano. Set aside.
Make stuffing by heating butter in saucepan until bubbly. Add onion and celery. Cook 1 minute. Stir in bread cubes, oregano, celery salt, black pepper and water.
Loosely stuff each hen with 1/4 of the stuffing.
Place stuffed hens in a roasting pan. Roast at 450 degrees for 20 minutes. Reduce heat to 350 degrees. Roast 30 to 40 minutes longer or until juices run clear when thigh joint is priced.
Arrange hens on warm serving platter.
To make sauce, skim off excess fat. Transfer juices to saucepan. Add water and butter. Simmer 2 minutes. Season to taste. Serve hot in a small sauce boat with hens.
|
|
Comments |
|
No comments for this recipe were posted.
|
|
|
