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Before you jump to Brad's stuffed Cornish game hens recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to brad's stuffed cornish game hens recipe. You can have brad's stuffed cornish game hens using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Brad's stuffed Cornish game hens:
- Provide 3 Cornish game hens
- You need 1 pkg Mccormick brown sugar burbon marinade package
- Prepare 1 stick butter, divided
- Prepare 1/2 cup white zinfandel
- You need For the stuffing
- You need 3 strips, Applewood smoked bacon
- Provide 1 large pretzel roll
- You need 1 shallot, chopped
- Use 2 celery stalks, chopped
- Use 3 large crimini mushrooms, chopped
- Get 1/3 cup dried cranberries
- Provide 1 tbs minced garlic
- Take 1/2 tsp dry basil
- You need 1/2 tsp rosemary
- Provide 1/2 tsp herbs de province
- Use 1/2 tsp ground mustard
- Get 1/2 tsp black pepper
- Get 1/2 tsp granulated chicken bouillon
Instructions to make Brad's stuffed Cornish game hens:
- Wash birds inside and out. Pat dry.
- Place pretzel bun in a 200 degree oven directly on the rack. Bake until it dries, 20 to 25 minutes
- Meanwhile melt 1 tbs butter in a fry pan. Add shallot, celery, mushrooms, and cranberries. Sauté until everything is tender.
- Meanwhile, rub bird inside and out with seasonings from the marinade package.
- When veggies are tender and bun is dried, add seasonings, garlic, and bouillon to the veggies. Sauté one minute. Crumble the bun into the pan. Add 1/4 cup water. Bring to a simmer, shut burner off and cover pan. Let sit 10 minutes.
- Fluff up stuffing. Lay 1 bacon strip in the cavity of each bird. Fill cavity with stuffing.
- Place a rack in a LG baking dish. Pour in wine. Place birds on a rack in pan. Cover with foil. Place in a 350 degree oven for a half hour.
- Melt a half stick of butter. After a half hour. Remove foil from bird. Baste bird with butter every 10 to 15 minutes until bird reaches 165 degrees at the thickest part.
- Let birds rest 5 minutes after they are done. Serve immediately. I served it with a baked yam with butter and sprinkled with a touch of garlic powder and cinnamon. Enjoy.
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