May 23, 2012
Cornbread Stuffed Cornish Hens
Cooking for two can be a biotch some days. Granted there are certain foods that are made for cooking for two that do not require butchering or portioning or leftover planning.
For instance.....I made a Beef Bourguignon last week. Two dinners, two lunches and I still have a bag of leftovers. Besides pot pies, what do you make with leftover beef stew (but that's another post)?
Cornish hens are a perfect portion. I like the Tyson brand, they are smaller and less expensive ($5.00 for two) but they are always frozen in with the frozen turkeys, so sometimes hard to find. It's been my experience that the Perdue hens are too large for one, too small for sharing and way too expensive.
The Nudge loves Cornish hens and he loves them stuffed with cornbread.
I had two choices - buy a corn muffin and make the stuffing from scratch, or
buy a bag of pre-seasoned cornbread stuffing.
This is not the best week for cooking with poison sumac covering my fingers and arms.
I took the easy way out this time, sorry. It is such a minute amount of stuffing that you couldn't stay mad at me for long. It just made perfect sense.
The weather on the east coast turned very nasty real fast and I was glad I bought foods that required roasting and not much fussing.
While The Nudge would be happy with just a stuffed roaster, I do insist on vegetables so the hens will roast and I will throw some carrots into the pan halfway through the cooking process.
Olive oil the skin, and rub in a tablespoon of Italian Seasoning (divided). Sprinkle with salt and pepper and place in a roasting pan with a rack and put into a preheated 400° oven for 30 minutes. Throw in the carrots, lower the temperature to 350° and continue cooking for 30 minutes more. Remove, tent with foil and set the table.
I know this isn't much of a recipe but I hope I re-introduced Cornish Hens to your kitchen or if you have never cooked one, you should.
Cornish hens are the cupcakes of the poultry world.