Stuffed Cornish Hens Supreme
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4 very generous servings.
cornish game hens (that's 4 cornish hens weighing 1 to 1 1/2 lbs.)
chopped green onions
butter or margarine
soft bread slices, cut into small cubes
egg, hard cooked and chopped
ground black pepper or white pepper
chicken gravy mix (i use french's)
Rinse Hens and pat dry. Preheat oven to 350 degree's.
Cook 1 cup of the onions and 1/2 cup of the mushrooms in butter until tender and liquid evaporates.
Combine with cubed bread, chopped egg, sour cream, garlic salt, and pepper.
Lightly stuff hens with mixture; truss. Place hens, breast side up in a large shallow pan. Cover with foil and roast in preheated over for 60 minutes.
Uncover and baste with drippings. Spoon off and save 2 T. of drippings. Return hens to oven and roast 30 to 40 minutes more uncovered, until tender and browned. Allow to rest.
Meanwhile cook the remaining 1/4 c. onions and 1/2 c. of mushrooms in reserved drippings in a small saucepan. Stir in milk, water, gravy mix and nutmeg (not optional).
Bring to a boil, stirring constantly. Simmer 1 minute until thick and creamy.
Serve hens hot with sauce (I serve the sauce on the side for dipping purposes.) on a bed of wild rice.
Last Updated: Sat, Jan 31, 2015