I like cornish hens betteer than quail because though it still has good flavor and is most always tender it allows enough inside area for stuffing and four cornish hens can feed four to eight individuals depending on the appitite of those your serving. These hens are stuffed with a seafood stuffing that I have used for everything from turkeys, chickens, trout and yes cornish hens. Hope you find it a good but slightly different way of serving cornish hens.
INGREDIENTS:
4 cornish hens
1 box of Stove Top Stuffing
1 12 oz package of imitation crab
4 cloves garlic peeled and minced
3 medium onions peeled and minced
2/3 cup virgin olive oil
1/2 6 oz can Contadina tomato paste
1/2 tsp salt and 1/2 tsp pepper
1/2 tsp of saffron
1/2 tsp of rosemary
1/2 tsp of paprika
1 tab of chicken base (Orrington Farms
is good and does not contain any msg)
3/4 cup white port wine
3/4 cup of pinot grigio white wine
DIRECTIONS:
STUFFING:
1. mix the Stove Top Stuffing according
to package but elimate 1/2 cup water
2, mince 1 onion, brown in 1/3 cup of oil
and set aside
3. mince 1 package of imitation crab and
set aside
4. put ingredients into a large bowl
5. mix chicken base in 1/2 cup hot water
and pour over stuffing mix until incorporated
BAKING THE CORNISH HENS
1. peel one of other onions, cut and slice but do not
mince
2. fry the onions in 1/2 cup virgin olive oil until slightly
brown set aside
3. add garlic and continue sauteing until garlic is also
slightly brown (don't over cook) set aside
4. mix all the spices with the the onion mix
5. stuff each cornish hen with the seafood stuffing
6. in the remaining oil brown the cornish hens until
all sides are lightly brown
7. cover each cornish hen with the onion spice mix
8. peel and slice the two remaining onions and brown
them well and set aside
9. add the oil and add the sliced onions and brown them
and set aside
6. cover each cornish hen with the spice mixed sauce
7. place the cornish hens into a 9" by 13" by 2 " high
pan and spread the browned onions around
8. add the two wines around the cornish hens and bake
at 350 degrees for about 1 hr and a half or when the
inside temperature is 160 degrees and serve
INGREDIENTS:
4 cornish hens
1 box of Stove Top Stuffing
1 12 oz package of imitation crab
4 cloves garlic peeled and minced
3 medium onions peeled and minced
2/3 cup virgin olive oil
1/2 6 oz can Contadina tomato paste
1/2 tsp salt and 1/2 tsp pepper
1/2 tsp of saffron
1/2 tsp of rosemary
1/2 tsp of paprika
1 tab of chicken base (Orrington Farms
is good and does not contain any msg)
3/4 cup white port wine
3/4 cup of pinot grigio white wine
DIRECTIONS:
STUFFING:
1. mix the Stove Top Stuffing according
to package but elimate 1/2 cup water
2, mince 1 onion, brown in 1/3 cup of oil
and set aside
3. mince 1 package of imitation crab and
set aside
4. put ingredients into a large bowl
5. mix chicken base in 1/2 cup hot water
and pour over stuffing mix until incorporated
BAKING THE CORNISH HENS
1. peel one of other onions, cut and slice but do not
mince
2. fry the onions in 1/2 cup virgin olive oil until slightly
brown set aside
3. add garlic and continue sauteing until garlic is also
slightly brown (don't over cook) set aside
4. mix all the spices with the the onion mix
5. stuff each cornish hen with the seafood stuffing
6. in the remaining oil brown the cornish hens until
all sides are lightly brown
7. cover each cornish hen with the onion spice mix
8. peel and slice the two remaining onions and brown
them well and set aside
9. add the oil and add the sliced onions and brown them
and set aside
6. cover each cornish hen with the spice mixed sauce
7. place the cornish hens into a 9" by 13" by 2 " high
pan and spread the browned onions around
8. add the two wines around the cornish hens and bake
at 350 degrees for about 1 hr and a half or when the
inside temperature is 160 degrees and serve
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