Cornish Hens Stuffed with Cornbread
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes 1-1/2 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 frozen Cornish game hens, thawed white pepper 3 tablespoons butter
1 medium onion, finely chopped 1 celery stalk, finely chopped 1 small carrot, finely chopped
1 small red bell pepper, finely chopped 1 teaspoon Cajun spices 1 cup finely crumbled cornbread
2 ounces peeled cooked shrimp, sliced 1/4 cup light roux



1 Rinse and dry hens and season with white pepper. Preheat oven to 375 F.
2 In a large skillet melt butter and cook onion, celery, carrot and bell pepper with the Cajun spices until softened.
3 Chop one-third of the cooked vegetables very finely and mix with the cornbread and shrimp. Stuff mixture into the hens.
4 Spread the remaining vegetables in a buttered casserole. Add 1 cup water and place the hens on top. Roast for 1-1/4 to 1-1/2 hours or until a meat thermometer registers 180 F. to 185 F, basting with the pan juices occasionally. Remove hens and cover with foil.
5 To make a gravy, whisk the roux into the pan juices over high heat, adding extra water as needed. Cook 4-5 minutes. Serve with hens.

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