Stuffed Cornish Hens Supreme

Name: Stuffed Cornish Hens Supreme
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 4 very generous servings.
Cuisine: American
Ingredients: 4 1-1/1/2 lb cornish game hens (that's 4 cornish hens weighing 1 to 1 1/2 lbs.); 1 1/4 c chopped green onions; 1 c chopped mushrooms; 2 Tbsp butter or margarine; 2 c soft bread slices, cut into small cubes; 1 large egg, hard cooked and chopped; 1/4 c dairy sour cream; 1/4 tsp garlic salt; 1/8 tsp ground black pepper or white pepper; 3/4 c milk; 1/2 c water; 1 pkg chicken gravy mix (i use french's); 2 dash(es) nutmeg

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By Pj Brearley
@FunNtheKitchen

This recipe isn't at all difficult even though it does take a little time and work. I think it is well worth it. It's a great recipe for a Romantic Dinner, and fit for a King. I serve it with Wild Rice and a Salad. I also double the stuffing mixture as well as the gravy mixture so we can dip every bite!

Rating:

★★★★★ 3 votes5

Comments:

3 Comments

Serves:

4 very generous servings.

Prep:

30 Min

Cook:

1 Hr 40 Min

Method:

Bake

Ingredients

4 1-1/1/2 lb

cornish game hens (that's 4 cornish hens weighing 1 to 1 1/2 lbs.)
1 1/4 c

chopped green onions
1 c

chopped mushrooms
2 Tbsp

butter or margarine
2 c

soft bread slices, cut into small cubes
1 large

egg, hard cooked and chopped
1/4 c

dairy sour cream
1/4 tsp

garlic salt
1/8 tsp

ground black pepper or white pepper
3/4 c

milk
1/2 c

water
1 pkg

chicken gravy mix (i use french's)
2 dash(es)

nutmeg
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How to Make Stuffed Cornish Hens Supreme

Step-by-Step

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.