This one’s for you Dancy!!
Myron took the time to write out one of his recipes. This is how he fixed the Cornish Hens with Stuffing. Hope ya’ll enjoy it!!
- 2 Cornish hens (or quail)
- 1 can of cream of chicken soup
- 1 package of cornbread stuffing (Stove Top stuffing for those that do not want to season the cornbread stuffing themselves)
- 1 cup of water
- 3 Tablespoons of seasoned salt (this may vary upon taste). I use Tony Chachere’s.
Turn oven to bake at 375 degrees.
In a mixing bowl, pour the stuffing and cream of chicken soup. If you use plain stuffing, add celery, onion, and bell pepper chopped finely. If using stove top, do not add anything. Mix the stuffing and cream of chicken. It will be lumpy, but let it stand for about five minutes.
Rinse and dry your cornish hens. Season it with your seasoned salt and massage it inside and out. Then set to the side.
Add water to your stuffing and cream of chicken mix. Do this slowly, stirring until the stuffing is slightly mushy, it will resemble oatmeal.
Place cornish hens in a small baking dish (like a Corning Ware dish) and leave enough room around the hens to put your stuffing. Add stuffing around the outside and between the hens. If there is any stuffing left over, put it inside of the hens.
Place the hens/stuffing in oven and bake until the outside of the hen and the top of the dressing turn brown. Then cover and cook for about another 20 minutes, then it should be done. The chicken will be done when the juices run clear.
If you have other questions, leave them in the comments and I will have Myron come by to answer them.