Southern Style Cornish Hens And Corn Bread Dressing Recipes

SOUTHERN HEN DRESSING

Steps:

• Mix together crumbled corn bread, crackers and biscuits.
• Heat 2 1/2 c.
• broth to boiling point.
• Pour into bread mixture.
• This should be mixed until ingredients blend together.
• Simmer onion and celery in oleo with remainder of broth until clear.
• Mix together eggs and soup.
• Add the onion-celery mix, egg mix, remaining broth.
• Add seasonings and green onions.
• The green onions add color.
• Mix well.
• Add additional broth until consistency you prefer for drier or juicier dressing.
• Pour into a greased 9X13X2 baking dish.
• Bake at 350 F.
• until done- about 30-40 minutes.
• Dressing should be lightly browned.
• Serves 12 generously.

CORNISH GAME HENS WITH CORNBREAD STUFFING

Steps:

• In a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
• Preheat the oven to 400 degrees F. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of herbs and serve.

CORNISH HENS STUFFED WITH CORNBREAD DRESSING

Steps:

• Thaw the cornish hens in the refrigerator for 2-4 hours before cooking

SOUTHERN STYLE CORNISH HENS AND CORN BREAD DRESSING

Steps:

• Mix Corn bread per instructions, bake as instructed. Sit a side until broth and hens are ready.
• Wash Cornish hens in cold water.
• Place hens in a large pot and add 3 cups of cold water, chicken broth, bay leaves, 2 tablespoons of accent, 1 tablespoon garlic salt, the minced garlic, and 1 teaspoon pepper.
• Bring to a complete boil and then reduce heat to medium. Cook 45 minutes to 1 hour or until done. If needed, add 1/2 cup of water to prevent from sticking. It is important to check broth levels as you will use the broth to add moisture to the dressing mixture.
• While hens are cooking, brown the sausage (if you do not want to use pork sausage, ground turkey sausage can be used). Place in a large bowl until broth is ready.
• Follow instructions on the box for the rice and cook as directed. Add the rice to the sausage in a large bowl.
• In a large bowl add corn bread, sausage and rice then slowly add broth mix from cooked Cornish hens. Add enough broth until the mixture is moist (almost like corn bread mix, but not as juicy).
• After the mix is ready, add the chopped bell pepper, chopped onions and sage. Do a taste test. If needed add more accent and possibly a little garlic salt.
• Spread the mixture in a large oven pan.
• Place the hens on the top and sprinkle with parsley and paprika as garnishments.
• Baked on 350 degrees for 30 to 45 minutes until the bread mixture browns.

CORNISH HENS WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400*F.
• To make stuffing:.
• Melt butter in a medium saute pan, add the onion, and cook over medium low heat for 8 minutes, until translucent. Remove from heat and add celery, parsley, cornbread, and chicken stock. Mix well, set aside.
• For the hens:.
• Rinse them inside and out, removing any pin feathers, and pat outsides dry. In a roasting pan that's just large enough to hold the hens loosely, toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. If there is any stuffing leftover, bake it in a separate pan until heated through.
• Tie the legs of each hen together and tuck the wings under the bodies. Brush with melted butter, sprinkle with salt and pepper and roast for 50-60 minutes, until skin is browned and the juices run clear when you cut between a leg and thigh.
• Remove from oven, cover with foil and allow to rest for about 15 minutes. Serve a whole hen per person. Enjoy!

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.

ROAST CORNISH GAME HENS WITH CORNBREAD STUFFING

Steps:

• Remove the giblets from the hens, rinse with cold water and pat dry.
• Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
• Place the hens in a large food storage bag and pour the marinade over them.
• Close the bag securely and refrigerate for at least three hours.
• Shake the bag occasionally to coat the hens with the marinade.
• Prepare the stuffing- in saute pan, melt the salted butter.
• Saute the 1 cup chopped onions and celery in the butter until tender.
• In a large bowl, toss the bread cubes with the sauteed onions and celery.
• Mix in the poultry seasoning, sage and remainder of the rosemary.
• Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
• Season with salt and pepper to taste.
• Preheat the oven to 400 degrees.
• Remove the hens from the bag and pat dry with paper towels.
• Season the hens to taste inside and out with salt and pepper.
• Stuff the cavity loosely with the cornbread stuffing.
• Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
• Roast for 15 minutes to brown.
• Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.