
How To Make Roast Cornish Hens with Panzanella Stuffing
Sink your teeth into a juicy piece of roast cornish hens, served alongside a smoky tomato and bread stuffing, for a belly-filling dinner meal!
Serves:
Ingredients
- ½lbsourdough,(1 loaf), or firm country bread
- 2cornish hens
- 3tbspolive oil
- 1tspsalt
- fresh ground black pepper
- 1tbspbutter
- 2cupstomatoes,drained, diced, canned
- 3garlic cloves
- 6tbspflat leaf parsley,chopped
- 2tspdried rosemary
Instructions
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Set the oven at 425 degrees F.
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Put the bread cubes in the oven while it heats and toast them for about 6 minutes until golden brown.
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Twist the wings of the Cornish hens behind their backs and tie the legs together.
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Put the hens, breast-side up, in a roasting pan. Coat the hens with 1 tablespoon of the oil, then sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of pepper. Dot with the butter.
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Roast the hens for about 40 minutes, until just done.
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Oil a deep 1-quart baking dish.
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In a large bowl, toss the tomatoes with the garlic, parsley, rosemary, the remaining ¾ teaspoon of salt and ¼ teaspoon of pepper. Add the toasted bread cubes and the remaining 2 tablespoons oil and stir well to combine.
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Put the stuffing in the prepared baking dish and cover with a lid or with aluminum foil.
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Bake for 20 minutes. Remove the cover, then bake for about 12 minutes longer, until the stuffing is crisp and golden brown.
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When the hens are done, transfer them to a plate and leave to rest in a warm spot for about 10 minutes.
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Pour off the fat from the roasting pan and add any accumulated juices from the hens.
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Cut the hens in half and serve with the stuffing and the pan juices, and enjoy!
Nutrition
- Calories: 628.41kcal
- Fat: 38.26g
- Saturated Fat: 10.14g
- Trans Fat: 0.12g
- Monounsaturated Fat: 18.75g
- Polyunsaturated Fat: 6.41g
- Carbohydrates: 34.42g
- Fiber: 2.88g
- Sugar: 4.66g
- Protein: 36.04g
- Cholesterol: 177.31mg
- Sodium: 749.72mg
- Calcium: 80.46mg
- Potassium: 699.60mg
- Iron: 4.45mg
- Vitamin A: 134.53µg
- Vitamin C: 19.70mg
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