Recipe courtesy of Shelia Bridges. These tiny birds, stuffed with a mellow, earthy blend of mushrooms and wild rice, are an elegant main course.
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- Yields:
- 8
Ingredients
Cornish Game Hens:
- 8 cornish game hens (1 pound each)
- kosher salt
- cracked black pepper
Stuffing:
- 1 1/2 oz. dried porcini mushrooms
- 6 tbsp. unsalted butter
- 1/4 c. finely chopped onion
- c. finely chopped celery
- 1 c. finely chopped fresh mushrooms (shiitake, morel, chanterelle, etc.)
- 3 c. cooked wild rice
- 1/4 c. chopped fresh parsley
- 1/4 c. chopped fresh sage
- 1 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Directions
- Step 1Preheat oven to 350 degrees. Remove and discard game hen necks and giblets; rinse and pat dry. Sprinkle generously with salt and pepper. Set aside.
- Step 2To make stuffing: In a small bowl, soak porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve liquid (about 2/3 cup). Rinse and chop mushrooms; set aside. In a large sauté pan over medium heat, melt 3 tablespoons butter. When butter is foamy, add onion, celery, and fresh and reserved mushrooms. Stir until onion is soft and translucent, about 8 minutes. Add rice, herbs, salt, and pepper. Moisten slightly with about 3 tablespoons reserved mushroom water, depending on dryness. Makes 4 1/2 cups stuffing.
- Step 3Melt remaining butter and set aside. Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together. Place hens, with ample space between them, on two 12" x 19" baking sheets. Brush hens generously with butter. Bake about 1 hour.
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