Mushroom-Stuffed Cornish Hens

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 1/2 tablespoons dry white wine
  • 4 Cornish hens, about 1 1/4 pounds each
  • 1/2 teaspoon freshly ground black pepper
  • 8 strips bacon, blanched
  • 4 sprigs thyme, for garnish
Directions

Preheat the oven to 400 degrees F.

In a medium skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, 1/4 teaspoon of the salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

With your fingers, gently lift and loosen the skin from the hens' breasts to make a pocket. Spread about 2 tablespoons of the mushroom duxelle over each breast and pull the skin back into place. Season the hens, inside and out, with the remaining 3/4 teaspoon salt and the black pepper. Wrap each hen with 2 strips of bacon, crossing over the breast to cover.

Place the hens breast side up in a roasting pan and roast until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F, about 45 minutes. Remove from the oven and serve.


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    Made this for Thanksgiving in my dutch oven over coals from the campfire turned out perfect. The bacon adds a super nice touch of class. Pairs well with Emeril's oyster stuffing
    I made the recipe exactly as it says and I thought the stuffing was very good but the meat of the hen was very bland. If I ever do this again, I will marinate before cooking.
    Would recommend this to anyone looking for a nice, gourmet meal that's simple, but good. It was delicious!
    Great taste, easy prep. Emeril has done it again!!!
    This was an awesome way to fix a tradition in my family - Cornish Game Hens! I've always stuck to the traditional way I have from generations past, but this sway away from the traditional was awesome Emril! I did howerver, stick to some of my tradition by adding Sherry wine 10 mins before serving, adding a stick of butter and chicken broth to the rack on the roasting pan, butter in the hen's cavety, and I seasoned with the addition of Monteral Chicken (Shilling), and garlic salt to the hen seasoning process.
     
    Superb!
    That is a wonderful twist to stuffing the hen and finishing it off. Never saw that before, and I've cooked hens for many years. Love it!
    Emeril's done it again. This was the best cornish hen I've ever had. My husband raved about how good it was. The hen was moist and quite flavorful. I'm going to try the mushroom stuffing with a roasting chicken next time. Bam!!!
    You would think this recipe would yield an amazing, flavorized meal. Especially considering the shallots and mushrooms and the bacon on top. However, the meat had no flavor and though the drippings made the best gravy ever, the meat was a major disappointment.
     

     
    It looked wonderful though and when I took pictures and put them on my web site, I got lots of compliments.
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