Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cornish game hens stuffed with lebanese dressing. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This stuffed Cornish game hen recipe was a hit with our family and guests that it became one of our favorite holiday comfort foods. These little hens always give an elegant touch to any gathering and bring smiles to everyone's face. Put the hens on a rack in a large roasting pan, breast-side up.
Cornish Game Hens Stuffed with Lebanese Dressing is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Cornish Game Hens Stuffed with Lebanese Dressing is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have cornish game hens stuffed with lebanese dressing using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cornish Game Hens Stuffed with Lebanese Dressing:
- Prepare 1 yellow onion, peeled and chopped
- Take 2 tbsp butter
- Prepare 1 cup rice
- Get 2 cup water
- Get 1/2 tsp cinnamon
- Prepare 1/2 tsp allspice
- Take 2 tbsp pine nuts
- Make ready 1 salt to taste
- Take 4 Cornish game hens
Cornish game hens are a popular main dish for dinner parties or a fun family dinner. Try this Stuffed Cornish Game Hens recipe, or contribute your own. Sprinkle cavity of each hen lightly with salt and pepper. Skewer cavities closed with toothpicks or turkey lacers.
Steps to make Cornish Game Hens Stuffed with Lebanese Dressing:
- Preheat oven to 325°F
- Saute the yellow onion, chopped, in the butter. When tender, add the rice. Continue to saute until rice is barely brown.
- Add to rice mixture the water, cinnamon, allspice and salt. Simmer rice mixture until water is mostly absorbed.
- Stuff the four hens with this mixture. Bake at 325°F for about 60 minutes.
- After removing from oven, let sit for a few minutes, and then split the hens with a sharp knife into two symmetrical halves for serving.
Stuff the hens with equal portions of the mixture. Melt remaining butter and set aside. Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together. Hens: Spread the boned hens flat and season with salt and lemon juice.
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