Christmas Cornish With Walnut Apple Stuffing Recipe
Ingredients
| TYSON Cornish Game Hens - 6 | ||
| Paprika - to taste | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Oil | 3 Tablespoon | |
| Cooked rice | 3 Cup (16 tbs) (For the Stuffing:) | |
| Celery | 1/4 Cup (16 tbs), finely chopped (For the Stuffing:) | |
| Onion | 1/4 Cup (16 tbs), finely chopped (For the Stuffing:) | |
| Walnut pieces - 3 oz. | ||
| Apples | 2 (For the Stuffing:) | |
| Port | 1/3 Cup (16 tbs) (For the Stuffing:) | |
| Salt | 1/2 Teaspoon (For the Stuffing:) | |
| Pepper | 1/4 Teaspoon (For the Stuffing:) | |
| Parsley flakes | 1 Tablespoon (For the Stuffing:) | |
Directions
GETTING READY
1. Preheat the oven to 350 degree F
2. Wash hens inside and out with cold water.
3. Pat dry with paper towels.
4. Rub oil lightly over hens.
5. Season inside, out with salt, pepper and paprika.
MAKING
6. Make the stuffing by combining all the ingredients in a large bowl and mixing thoroughly with hand or with a wooden spoon.
7. Divide stuffing between hens, spooning it into the cavities.
8. Tie legs together and place on rack in a roasting pan.
9. Roast the hens for 1 hour or until the internal temp reads 180 degrees on a meat thermometer. The juices should run clear when the thickest portion of the thigh is pierced.
SERVING
10. Untie the legs and cut hens into halves.
11. Arrange the chickens on dinner plates and serve with watercress and gravy on the side if you like.
1. Preheat the oven to 350 degree F
2. Wash hens inside and out with cold water.
3. Pat dry with paper towels.
4. Rub oil lightly over hens.
5. Season inside, out with salt, pepper and paprika.
MAKING
6. Make the stuffing by combining all the ingredients in a large bowl and mixing thoroughly with hand or with a wooden spoon.
7. Divide stuffing between hens, spooning it into the cavities.
8. Tie legs together and place on rack in a roasting pan.
9. Roast the hens for 1 hour or until the internal temp reads 180 degrees on a meat thermometer. The juices should run clear when the thickest portion of the thigh is pierced.
SERVING
10. Untie the legs and cut hens into halves.
11. Arrange the chickens on dinner plates and serve with watercress and gravy on the side if you like.
Chef
