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Stuffed Cornish Game Hens

THIS ENTREE makes an ordinary day special. Whenever I cook Cornish hens for my husband and me, it stirs up warm memories of family times around the holiday dinner table. I bake the extra stuffing separately so we're sure to have enough. -Nancy Aubrey, Ruidoso, New Mexico

2 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled corn bread
3 cups soft bread crumbs
1 jar (2 ounces) diced pimientos, drained
1 cup chicken broth
1 egg
1/2 teaspoon poultry seasoning
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 garlic clove, minced
1 teaspoon grated lemon peel
3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

Directions

In a large skillet or saucepan, saute celery and onion in 2
tablespoons butter until tender. Remove from the heat. Stir in corn
bread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2
teaspoon salt and 1/4 teaspoon pepper; mix well.
Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a
greased 1-qt. baking dish; refrigerate. Place hens breast side up on
a rack in a greased 13-in. x 9-in. baking dish. Cover loosely with

2 of 2

Stuffed Cornish Game Hens (continued)

Directions (continued)

foil; bake at 375° for 45 minutes.
Meanwhile, in a saucepan, melt the remaining butter; add garlic,
lemon peel, mint and remaining salt and pepper. Brush over hens.
Bake 15-30 minutes longer or until a meat thermometer reads 180°
for hens and 165° for stuffing. Bake the extra stuffing,
covered, for 30 minutes. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 1,728 calories, 106 g fat (44 g saturated fat), 601 mg cholesterol, 3,675 mg sodium, 106 g carbohydrate, 7 g fiber, 82 g protein.