Take the inner pieces out of the Cornish hens and cook in 2 - 3 cups of
boiling waterer about 30 minutes, to make a broth. Prepare stuffing
as directed, using this broth instead of water in the recipe. You may
also chop up the cooked pieces and add them to the stuffing if you
like.
Combine the 1/2 stick butter, rosemary, thyme, salt and pepper. Rub
the hens with the butter mixture and place in slow cooker or
casserole pan. Stuff as much of the stuffing as you can fit into the
hens, leftover stuffing into a baking dish.
Sprinkle hens with finnes herbes. If slow cooking, cook on low for
about 6 hours. If baking, put pan into 350 deg. oven until internal
temperature reaches 160 deg.
Originally Submitted
10/8/2017
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