Rock Cornish Hen - Stuffing
If you want to try something other than stuffing, butterfly the birds, then marinate in rasberry vinegar, fresh basil (2 to 3 leaves, julienned), salt and pepper, and a tablespoon of minced shallot. Grill bone side down first (it will help shrink and crisp the skin).
Serve with a wild rice pilaf and roasted seasonal vegetables.
I made a great stuffing yesterday - 1 onion diced and cooked in butter until softened, 1lb of turkey mince, cook until the turkey is cooked through, I packet of stuffing mix and boiling water, seasoning to taste. I let this simmer for about an hour. You could add finely chopped mushrooms and finely chopped parsely, and a can of chestnuts (not puree or water chestnuts).
Pretty basic riff on cornbread stuffing, but tastes very good:
1 med onion diced fine
2 ribs celery diced fine
1 carrot, scraped and diced fine
1/2 lb. mushrooms, cleaned, stemmed and diced
1 8X8 pan cornbread or 4 corn muffins (sometimes use Boston Market, works well)
sage, s&p, poultry seasoning, tarragon
16 oz chicken or turkey broth
4T (1/2 stick) melted unsalted butter
Saute veggies in butter until soft 10-15 min. Add corn bread crumbled up and chicken stock, season to taste. Stuff hens
Roast hens at 375 for 30 hens. Brush with mixture of 1/2 cup white wine, 2 T balsamic vinegar, currant/raspberry/cranberry jam, roast another 20-30 min. Reduce pan juices, can throw in some dried currants, raisins or cranberries if desired.