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Correo Electrónico
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Ingredientes
- 3/4 c. Butter or possibly margarine divided
- 1 c. Minced onion
- 1 c. Minced celery
- 1/2 c. Minced shallots
- 1/2 c. Minced red bell pepper
- 1/2 c. Minced green bell pepper
- 2 med Garlic cloves chopped
- 2 x Bay leaves
- 2 doz Fresh oysters with liquid
- 3/4 tsp Dry thyme leaves crumbled, divided
- 1/2 tsp Dry oregano leaves crumbled
- 3/4 tsp Tabasco brand Pepper Sauce divided
- 5 c. Cooked rice
- 6 x Cornish game hens
- 1/4 tsp Salt
- 1 Tbsp. Flour
- 1 c. Chicken broth
Direcciones
- Preheat oven to 350 degrees.
- Heat 1/2 c. butter in large skillet. Add in onion, celery, shallots, red and green pepper, garlic and bay leaves and saute/fry 5 min.
- Cut up oysters, reserve liquid. Stir oysters into skillet with 1/2 tsp. thyme, oregano and 1/2 tsp. Tabasco sauce; simmer 5 min longer. Remove bay leaves. Add in rice and oyster liquid.
- Wash Cornish hens; pat dry. Stuff cavity of each hen with rice stuffing. (Remaining stuffing can be baked in covered dish during last half hour of roasting time). Arrange hens on rack in shallow roasting pan. Heat remaining 1/4 c. butter; stir in salt, remaining 1/4 tsp. thyme and 1/4 tsp. Tabasco sauce. Brush hens with butter mix. Bake 1 1/2 hrs, basting often with pan drippings.
- To serve, spoon extra stuffing on serving platter; arrange hens on stuffing.
- To make gravy, pour excess fat from roasting pan; add in flour to pan and stir. Place pan on stove top burner over medium heat, gradually add in broth scraping up bits from bottom of pan. Stir till mix thickens and boils. Serve with hens.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 6 servings | |
| Calories 853 | |
| Calories from Fat 474 | 56% |
| Total Fat 53.18g | 66% |
| Saturated Fat 22.95g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 282mg | 94% |
| Sodium 568mg | 24% |
| Potassium 798mg | 23% |
| Total Carbs 47.53g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.07g | 1% |
| Protein 43.32g | 69% |
