Brad's stuffed Cornish game hens
Cooking Instructions
- 1
Wash birds inside and out. Pat dry.
- 2
Place pretzel bun in a 200 degree oven directly on the rack. Bake until it dries, 20 to 25 minutes
- 3
Meanwhile melt 1 tbs butter in a fry pan. Add shallot, celery, mushrooms, and cranberries. Sauté until everything is tender.
- 4
Meanwhile, rub bird inside and out with seasonings from the marinade package.
- 5
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.
- 6
Fluff up stuffing. Lay 1 bacon strip in the cavity of each bird. Fill cavity with stuffing.
- 7
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.
- 8
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.
- 9
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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