MUSHROOM-STUFFED CORNISH HENS

Amarante

Thu, Aug 29 2019, 9:26 am

Very easy to make and Cornish Hens seem to work both for an "elegant" presentation as well as being a favorite with kids - at least for me as a kid and for my kids.

Stuffing isn't the usual heavy bread stuffing but the combination of apples and mushrooms is delicious and the mushrooms cooked INSIDE the birds are a delicious mushroom treatment.

Sub any salt obviously Very Happy

MUSHROOM-STUFFED CORNISH HENS

Excerpt From: Kristin Cavallari - True Roots

SERVES: 4 // COOK TIME: 50 minutes

4 whole Cornish hens, giblets removed
1 tablespoon coconut oil or olive oil
½ cup chopped red onions
½ cup diced apples
2 cloves garlic, minced
6 cups assorted chopped mushrooms
1 tablespoon red wine vinegar
1 teaspoon chopped rosemary
½ teaspoon chopped thyme
1 tablespoon chopped parsley
1 tablespoon olive oil
1 teaspoon paprika
Pink Himalayan salt
Ground black pepper

1 Preheat the oven to 375°F. Rinse and pat dry the Cornish hens.

2 In a medium skillet over high heat, add the coconut oil, onions, apples, garlic, and mushrooms. Sauté for 8 to 10 minutes, or until the mushrooms reduce by almost half. Deglaze the mixture with the vinegar, stirring continuously. Remove from the heat and stir in the rosemary, thyme, and parsley. Cool until warm to the touch.

3 Stuff each bird equally with the mushroom mixture. Season the stuffed hens with the olive oil, paprika, salt, and pepper. Place on a large baking sheet, breast side up, and roast for 35 to 40 minutes, or until the internal temperature reaches 165°F.