Are you always looking for an easy peasy recipe for cornish hens?

I know I am.  I always like to mix it up a little by not just serving chicken, beef, or even pork.  A little variety is always good in my household.  That’s why I knew I wanted to serve Cornish hen for dinner the other night.

Especially with Thanksgiving coming up this week, I knew I wanted to give you all a different version to stuffed turkey.  Ina Garten’s Cornish Hen recipe and Cornbread Stuffing is incredible and super easy.

Trust me this hen is tasteful with just the little ingredients on its own.

Hope you Enjoy!

Preheat the oven to 425 degrees F.  Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry.

Place the sliced onion in the bottom of a roasting pan.  Place the hens on top of the sliced onion.

Rub the hens with olive oil and sprinkle with salt and pepper.

While the cornish hens are roasting make the cornbread stuffing.  You can always stuff the hens with the stuffing or cook the stuffing on its own.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Doesn’t that hen look delish.

It was so juicy and tender, absolutely a winner!

Cornish Hens with Cornbread Stuffing

Adapted from Ina Garten

• 1 large Spanish onion, sliced
• 2 Cornish hens
• Cornbread Stuffing, recipe follows
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Cornbread stuffing below

Preheat the oven to 425 degrees F.  Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry.

Place the sliced onion in the bottom of a roasting pan.  Place the hens on top of the sliced onion.

Rub the hens with olive oil and sprinkle with salt and pepper.

While the cornish hens are roasting make the cornbread stuffing.  You can always stuff the hens with the stuffing or cook the stuffing on its own.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Cornbread Stuffing:

nocoupons

• 4 tablespoons unsalted butter
• 1 cup yellow onion, chopped
• 2 1/2 cups cornbread
• 1 celery stalk, diced
• 1/4 cup chicken stock
• 2 tablespoons chopped flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

Enjoy