Cornish Hens Suffed with Corn Stuffing

I love thanksgiving dinner and this meal with your favorite sides can be made in just over an hour. Plus you get your own cute little bird. I loved the stuffing.

Ingredients

• 1 large Spanish onion, sliced
• 2 Cornish hens
• Cornbread Stuffing, recipe follows
• Olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 Tsp Poultry Seasoning
  

Directions

Preheat the oven to 425 degrees F.

Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.

Pack the cavities of the hens with the cornbread stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

I had to roast for 1 hr 15 minutes.

Cornbread Stuffing:

• 4 tablespoons unsalted butter
• 1 cup yellow onion, chopped
• 2 1/2 cups cornbread
• 1 celery stalk, diced
• 1/4 cup chicken stock
• 2 tablespoons chopped flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

Yield: 2 servings