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Receta Cornish Hens with Cheesy Stuffing
by Margy Hewes Walstrum

Cornish Hens with Cheesy Stuffing

Mild Ricotta cheese, basil and bits of ham make a delicious stuffing. Slice in half and serve. Great served with sauteed zucchini, rice and mushroom pilaf and crusty French bread.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 Servings

Va Bien Con: french bread, zucchini, rice pilaf

Wine and Drink Pairings: dry white wine

Ingredientes

  • 2 Cornish hens
  • 1/2 cup chopped onion
  • 1 Tbsp. olive oil
  • 1 cup Ricotta cheese
  • 1/3 cup chopped parsley
  • 1/2 tsp. dried basil leaves
  • 1/2 tsp. salt
  • 1/3 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 sliced bread, crumbled (or dried bread crumbs)
  • 1/4 cup minced ham or pepperoni, optional
  • 1 Tbsp. olive oil

Direcciones

  1. Remove giblets from hens. Rinse inside and out. Pat dry. Set aside until ready to stuff.
  2. In a small skillet, saute the onion in the oil until soft.
  3. In a bowl, combine the sauteed onion, Ricotta cheese, parsley, basil, salt, Parmesan cheese, egg, bread and ham or pepperoni, if used.
  4. Stuff the hens. Close with a skewer or toothpick. Tie the legs together.
  5. Rub hens with olive oil. Place breast down in roasting pan.
  6. Roast at 35 degrees F for 45 to 50 minutes.
  7. Remove trussing strings and skewer.
  8. Slice each hen in half. Serve.