Roast Cornish Game Hens With Cornbread Stuffing

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I am a huge fan of cornish hens because they are all white meat - my favorite part! This is a great main course for a special occasion or holiday with a small gathering, or just for a special weekend treat. Yummy!!

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Steps

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Remove the giblets from the hens , rinse with cold water and pat dry.

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Prepare the marinade- combine the vegetable oil , the wine , the chopped medium onion , the garlic , half of the rosemary , the 1 / 2 teaspoons salt and coarsely ground black pepper and the unsalted butter.

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Place the hens in a large food storage bag and pour the marinade over them.

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Close the bag securely and refrigerate for at least three hours.

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Shake the bag occasionally to coat the hens with the marinade.

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Prepare the stuffing- in saute pan , melt the salted butter.

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Saute the 1 cup chopped onions and celery in the butter until tender.

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In a large bowl , toss the bread cubes with the sauteed onions and celery.

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Mix in the poultry seasoning , sage and remainder of the rosemary.

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Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.

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Season with salt and pepper to taste.

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Preheat the oven to 400 degrees.

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Remove the hens from the bag and pat dry with paper towels.

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Season th.

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Ingredients

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cornish hens, vegetable oil, dry white wine, onion, garlic cloves, dried rosemary, salt, fresh coarse ground black pepper, unsalted butter, salted butter, celery, cornbread cubes, white bread cubes, poultry seasoning, dried sage, fresh parsley, eggs, chicken broth, salt and pepper