Cornish Hens With Oyster Dressing

Recipe Ingredients

3/4 cup	148g / 5.2oz	Butter or margarine - divided
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped shallots
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	73g / 2.6oz	Chopped green bell pepper
2 cups	186g / 6.6oz	Garlic cloves - minced (medium)
2		Bay leaves
2		Fresh oysters with liquid
3/4 teaspoon	3.8ml	Dried thyme leaves - crumbled, divided
1/2 teaspoon	2.5ml	Dried oregano leaves - crumbled
3/4 teaspoon	3.8ml	Tabasco brand Pepper Sauce - divided
5 cups	800g / 28oz	Cooked rice
6		Cornish game hens
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Flour
1 cup	237ml	Chicken broth

Recipe Instructions

Preheat oven to 350 degrees.

Melt 1/2 cup butter in large skillet. Add onion, celery, shallots, red and green pepper, garlic and bay leaves and saute 5 minutes.

Cut up oysters, reserve liquid. Stir oysters into skillet with 1/2 teaspoon thyme, oregano and 1/2 teaspoon Tabasco sauce; simmer 5 minutes longer. Remove bay leaves. Add 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. Melt remaining 1/4 cup butter; stir in salt, remaining 1/4 teaspoon thyme and 1/4 teaspoon Tabasco sauce. Brush hens with butter mixture. Bake 1 1/2 hours, 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 flour to pan and stir. Place pan on stove top burner over medium heat, gradually add broth scraping up bits from bottom of pan. Stir until mixture thickens and boils. Serve with hens.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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