April 5, 2012
When I was growing up, we ate dinner as a family every night. My parents liked to cook, so we rarely at anything that came out of a box. With all of the different variations of chicken, beef, stir frys, etc, there were always a few meals that were the same: the holiday meals. Of course this included Easter, when we would pile into the car and drive to my grandmother’s house for Easter ham.
My first year as a married woman, I kept on with the tradition of ham on Easter. But, with only two of us, even a small ham left us with a lot of leftovers. When I brought this up to a coworker, she suggested I try something different –Cornish game hens. I’d never made anything like this before, but I thought why not? At worst, if it doesn’t turn out, it’s a funny story for you to read.
I did a little online research, pulling bits and pieces from online websites before coming up with my own recipe.
And finally, here’s my recipe:
Herb Roasted Cornish Game Hen with Veggie Stuffing
2 Cornish game hens
1 -2 tbsp flour
1 tbsp butter
dash of salt, pepper, garlic, rosemary, paprika (approx 1/4 tsp of each– I didn’t really measure)
1 small zucchini
2 oz sliced mushrooms
1/4 cup onion
1/4 cup italian-style bread crumbs (If I did this again I would do a bit less)
1/4 cup parmesan cheese
2 tbsp butter
salt, pepper, garlic, rosemary, to taste
1. Preheat oven to 350 degrees.
2. Rinse hens inside and out. Sprinkle inside with a bit of salt. Set aside
3. Chop up zucchini, mushrooms, shallot, and onion. I chopped mine pretty finely, but you could go bigger if you wanted.
4. Saute veggies (with pat of butter) on med-low heat until onions are clear.
5. Reduce heat to low. Add cheese, breadcrumbs, and rest of the butter. Season with spices and mix thoroughly. It should look something like this:
6. Spoon stuffing into hens. Tie legs together with kitchen wire or cooking string.
7. Melt butter for hens with garlic. Baste hens. Sprinkle with flour, salt, pepper, rosemary, and finally, paprika. Here’s what mine looked like just before going into the oven.
8. Place on roasting pan and bake for 1 hr 15 min (I didn’t have an instant thermometer, but if you do I think it should go up to 165 degrees. Don’t quote me on that).
I served mine with steamed broccoli and mashed potatoes.
And here’s the final product!
Enjoy, Happy Easter, and happy cooking!