Directions

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
 

Preheat the oven to 425 degrees F.
 
Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens,

and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the
outsides dry. Place the hens on top of the sliced onion.
 
Pack the cavities of the hens with the cornbread stuffing.
 
Tie the legs together with kitchen string and tuck the wing tips under the body of the
hens. Rub the hens with olive oil and sprinkle with salt and pepper.
 
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg
and thigh.

Ingredients

Cornbread
Stuffing:

Directions

4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 
Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low
heat, until translucent. Break the cornbread into pieces and place the pieces in a large
bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt
and pepper, and mix together.
 
Yield: 2 servings