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SWMBO decided to make her famous Stuffed Cornish Game Hens
last night. These have been a family favorite for the last 20 years. It’s a pretty
simple recipe, but damn is it GOOD. The only twist we did this time is it was
the first attempt on the Egg! So after thawing and thoroughly drying the
birds, place a nice dusting of salt and pepper all over the skin, I am sure you
can coat with whatever the palette desires.
8 thick slices of home-style white bread
1 ½ tablespoons parsley flakes (we use dry)
¾ teaspoon of salt
½ poultry seasoning
¼ fresh ground pepper
1 cup finely chopped onions
¾ cup of margarine
4 livers from the hens
Cut bread into ½-inch cubes. Place
on cookie sheet and bake @ 350° until golden. Add all the other dry ingredients
and set aside. Now melt ¾ of a cup of margarine and sauté the onions and
chicken livers, cook until the livers are lightly browned and the onions are
soft. Once completed remove the livers and chop finely. Combine the wet and dry
ingredients and toss well.
Now it’s time to stuff the birds, pack it in real tight! Yes it was a team effort!
And onto the egg!
I understand it in the oven, but not on the EGG, BUT SWMBO demanded that we turn the dish everytime we basted.
Place the birds in an
oven proof baking dish breast-side-up and brush with melted butter. Grill/bake
them at 375°. Every 15 minutes, baste with melted Margarine and pan juices for
approximately 45 min –to an hour. The goal is to use your Thermapen or whatever
you possess to receive a reading of 160°.
This was a great night for SWMBO and I. We put the daughter
in college two weeks ago and are having a blast acting like we did prior to having our child. Soooo, we may have become a little over-marinated and failed to have
plated pictures, this seems to happen a lot lately. She even went to the store and purchased flowers and candles, really just had a great night, it was awesome! Anyway, perfect side dishes
are creamed spinach and honey glazed baby carrots. Give it a try, you won’t be disappointed.