These roasted Cornish hens are a show-stopping centerpiece for any dinner party or special family meal. The birds are stuffed with a savory mixture of thinly sliced shiitake mushrooms, leeks, garlic, and fresh basil, creating an aromatic blend of earthy and herbal flavors. As they roast, the skin becomes beautifully crispy and golden, while the meat stays tender and juicy. The addition of sherry in the stuffing adds a subtle depth and richness that complements the natural taste of the chicken. This dish strikes the perfect balance between rustic comfort and refined elegance, making it ideal for autumn gatherings or holiday celebrations. Serve with roasted vegetables or mashed potatoes to soak up the delicious pan juices.
Sep-Dinner: Roasted Cornish Hens – Shiitake B
Description
These roasted Cornish hens are a show-stopping centerpiece for any dinner party or special family meal. The birds are stuffed with a savory mixture of thinly sliced shiitake mushrooms, leeks, garlic, and fresh basil, creating an aromatic blend of earthy and herbal flavors. As they roast, the skin becomes beautifully crispy and golden, while the meat stays tender and juicy. The addition of sherry in the stuffing adds a subtle depth and richness that complements the natural taste of the chicken. This dish strikes the perfect balance between rustic comfort and refined elegance, making it ideal for autumn gatherings or holiday celebrations. Serve with roasted vegetables or mashed potatoes to soak up the delicious pan juices.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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Finely slice the white parts of 1 leek and mince 1 garlic clove.
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Cut 5 cups of French bread into 3/4-inch cubes.
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In a large bowl, combine the bread cubes, sliced leeks, minced garlic, 2 cups thinly sliced shiitake mushrooms, 1/2 cup packed chopped fresh basil, 1/4 cup sherry, and 3/4 cup whipping cream. Mix well.
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Beat 1 egg and fold it into the stuffing mixture to bind it together.
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Pat 6 Cornish hens dry with paper towels. Season cavity and outside with salt and pepper.
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Stuff each Cornish hen loosely with the mushroom and bread mixture.
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Place hens breast-side up in a roasting pan. Brush tops with 1/4 cup melted butter.
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Roast for 1 hour to 1 hour 15 minutes, or until internal temperature reaches 165ðF (74ðC) at the thickest part of the thigh.
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Let rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 133.9kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 102.5mg5%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.2g5%
- Sugars 2.4g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the stuffing is not packed too tightly to allow for proper expansion during cooking.
For extra crispy skin, you can increase the oven temperature to 400ðF (200ðC) for the last 10 minutes of cooking.
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Substitute French bread with stale sourdough or ciabatta for a different texture.
