good recipe for stuffed cornish game hen?

Answer 1

Cornish Hens with Crabmeat Stuffing

Ingredients
4 Rock Cornish game hens
Vegetable oil
Salt, pepper, garlic powder and paprika to taste

Stuffing:
1 stick butter
1 clove garlic, finely chopped
1/8 cup parsley
1/4 cup green onion
1/4 cup celery
8 ounces lump crabmeat or imitation crabmeat
1/2 teaspoon salt
Dash pepper
1 cup fine dry bread crumbs
1/3 cup half-and-half


Instructions
Preheat oven to 350 degrees F. Rinse hens with cold water and pat dry with paper towels. Rub lightly with oil. Season inside and out with salt, pepper, garlic powder and paprika.

For stuffing:
Melt butter, add garlic, parsley, green onion and celery; saute vegetables in melted butter until soft. Add crabmeat, salt and pepper. Stir gently, being careful not to break up crabmeat; simmer. Add bread crumbs and half-and-half a little at a time so mixture is not too dry. Divide stuffing among hens and stuff into cavity. Tie legs together and place on rack in roasting pan. Bake at 350 degrees F for 1 hour. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F. Refrigerate any leftovers.

Yield: 4 servings

Answer 2

Rosemary-Lemon Cornish Hens w Roasted Potatoes & Maple Squash

You can vary this recipe by using thyme in place of rosemary or sprinkling ground red pepper and garlic powder over the potatoes.

2 teaspoons crushed dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 (1 1/4-pound) Cornish hens
1/2 lemon, halved and divided
2 cups cubed Yukon gold or red potato
2 teaspoons olive oil

Preheat oven to 375°. Combine crushed dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat.

Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.

Toss potato with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the potato around hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 1 hour or until thermometer registers 180°. Remove twine. Yield: 2 servings (serving size: 1 hen and about 3/4 cup potatoes)

Maple-Glazed Winter Squash

If you are serving the squash with the Rosemary-Lemon Cornish Hens with Roasted Potatoes, you can cook the squash in the same roasting pan. Make sure to arrange the squash on the front of the pan so you can easily brush it with the syrup mixture when you open the oven door.

1 (1 3/4-pound) butternut squash
Cooking spray
4 teaspoons maple syrup, divided
1 teaspoon butter, divided

Preheat oven to 375°. Cut squash 1 inch above bulb; save stem section for another use. Cut bulb in half lengthwise. Remove and discard seeds and membranes. Place squash halves, cut sides up, on a broiler pan; place 2 teaspoons maple syrup and 1/2 teaspoon butter in each squash half. Bake at 375° for 1 hour or until the squash is tender, brushing cut sides with syrup mixture every 20 minutes. Yield: 2 servings (serving size: 1 squash half)

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Apricot Amaretto Stuffed Cornish Hens

1 cup dried apricots, cut into small pieces
1/2 cup apple juice
1/2 cup Amaretto liqueur
3 English Muffins, cut into small pieces
1/2 cup slivered almonds, toasted*
2 tablespoons melted butter or margarine
1/2 teaspoon cinnamon
4 Cornish hens
1 teaspoon salt
2 bacon slices, cut in half
1/4 cup plum jam

In a small saucepan, combine dried apricots, apple juice and amaretto; bring to boil. Reduce heat to medium, cover and simmer 5 minutes. In a large bowl, combine English Muffin pieces, almonds, melted butter, cinnamon and cooked apricot mixture; mix well.

Remove inside bag from each Cornish hen; discard. Rinse each hen and pat dry. Sprinkle 1/4 teaspoon salt inside each cavity. Stuff each hen with muffin mixture. Skewer or sew opening together. Place hens breast-side up on rack in shallow roasting pan. Place bacon slice over each breast. Cover with foil. Bake at 350° F. for 1-1/2 hours.

Meanwhile, in a small sauce pan over low heat, melt plum jam,
stirring frequently. Discard bacon, roast hens, uncovered at 350° F. for 15 more minutes, basting with plum jam every 5 minutes. Remove skewers or thread from hens. Garnish as desired.

* To toast almonds, spread on cookie sheet, bake at 375° F for 5 to 6 minutes or until light golden brown, stirring occasionally.