 Roasted Cornish Hens with Double Mushroom Stuffing
Makes 2 servings
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Image © Publications International, Ltd.
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Roasted Cornish Hen with Double Mushroom Stuffing
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Ingredients
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2
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Cornish hens (about 1-1/2 pounds each)
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1/2
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teaspoon salt
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1/4
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teaspoon ground black pepper
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3
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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1
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tablespoon finely chopped shallot or onion
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2
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teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves, crushed (optional)
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1/2
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lemon, cut in 2 wedges
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Double Mushroom Stuffing (recipe follows)
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1
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tablespoon all-purpose flour
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Preheat oven to 425°F. Season hens and hen cavities with salt and pepper.
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In small bowl, blend I Can't Believe It's Not Butter!® Spread, shallot and tarragon; evenly spread under skin. Place 1 lemon wedge in each hen.
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In 18×12-inch roasting pan, on rack, arrange hens breast side up; tie legs together with string. Roast uncovered 15 minutes.
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Meanwhile, prepare Double Mushroom Stuffing.
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Decrease heat to 350°F and place Double Mushroom Stuffing casserole in oven with hens. Continue roasting hens 30 minutes or until meat thermometer inserted in thickest part of thigh reaches 180°F and stuffing is golden. Remove hens to serving platter and keep warm. Remove rack from pan.
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Skim fat from pan drippings. Blend flour with reserved broth from stuffing; stir into pan drippings. Place roasting pan over heat and bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, stirring occasionally, 1 minute or until gravy is thickened. Serve gravy and stuffing with hens.
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© Unilever
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Printed
from fbnr.com
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