Tyson Garlic & Herb Roasted Cornish Game Hens w/ Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tyson Premium Rock Cornish Game Hens1 box GV Chicken Falovored Stuffing Mix (1cup)2 TBS GV Salted Sweet Cream Butter (divided)2 tsp Fresh Thyme2 TBS Parsley Leaf, chopped (divided)1 TBS Sage, ground (divided)1 TBS Oregano, ground (divided)2 TBS Garlic, minced1 TBS Worchester Sauce6 Pearl Onions
1. Preheat oven to 375 degrees.
2. Rinse hens outside and body cavities and pat dry with paper towels. Place hens, breast side up, on the rack of a shallow roasting pans.
(Wash hands.)
3. In a small mixing bowl mix together all of the garlic, all of the thyme, 1 tbs parsley leaf, 1/2 tbs sage, and 1/2 tbs oregano. Set aside.
4. Melt 1 TBS butter. Add the remaining herbs and the TBS worchester sauce. Mix well.
5. Prepare stuffing as suggested on the box under "In-the-Bird" instructions. BUT use only 1 TBS butter versus the box suggestions. Set aside.
* You will end up with extra stuffing. Refrigerate the remaining.
6. Lightly loosen the skin on the hens and gently fill the space between the skin and meat with the garlic and herb mixture.
7. Brush the insides of the cavities and outside of the hens with the melted butter mixture.
8. Gently fill the cavities with the prepared stuffing.
*I used the equivalant of 1/2 cup per hen. About 112grams.
Cook for 55-65 minutes or until a meat thermometer reads 180 degrees.
Remove from oven and allow hens to cool slightly. (About 5-10mins.) Half hens and either eat or discard the pearl onions. The stuffing is basically a side item.
Notes: I used the salted butter versus unsalted so that I wouldn't have to use salt to season the chicken. You can also substitute lemon pepper salt in place of table salt and then use unsalted butter. The nutritional value will change slightly.
I serve this with Wade Farms Easy Steamed Gold Microwaveable Potatoes. Plain.
ENJOY!!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNKISSED28F.
2. Rinse hens outside and body cavities and pat dry with paper towels. Place hens, breast side up, on the rack of a shallow roasting pans.
(Wash hands.)
3. In a small mixing bowl mix together all of the garlic, all of the thyme, 1 tbs parsley leaf, 1/2 tbs sage, and 1/2 tbs oregano. Set aside.
4. Melt 1 TBS butter. Add the remaining herbs and the TBS worchester sauce. Mix well.
5. Prepare stuffing as suggested on the box under "In-the-Bird" instructions. BUT use only 1 TBS butter versus the box suggestions. Set aside.
* You will end up with extra stuffing. Refrigerate the remaining.
6. Lightly loosen the skin on the hens and gently fill the space between the skin and meat with the garlic and herb mixture.
7. Brush the insides of the cavities and outside of the hens with the melted butter mixture.
8. Gently fill the cavities with the prepared stuffing.
*I used the equivalant of 1/2 cup per hen. About 112grams.
Cook for 55-65 minutes or until a meat thermometer reads 180 degrees.
Remove from oven and allow hens to cool slightly. (About 5-10mins.) Half hens and either eat or discard the pearl onions. The stuffing is basically a side item.
Notes: I used the salted butter versus unsalted so that I wouldn't have to use salt to season the chicken. You can also substitute lemon pepper salt in place of table salt and then use unsalted butter. The nutritional value will change slightly.
I serve this with Wade Farms Easy Steamed Gold Microwaveable Potatoes. Plain.
ENJOY!!
Number of Servings: 4
Recipe submitted by SparkPeople user SUNKISSED28F.
Nutritional Info Amount Per Serving
- Calories: 235.7
- Total Fat: 10.3 g
- Cholesterol: 47.5 mg
- Sodium: 561.9 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.1 g
- Protein: 8.4 g
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