TENDER STUFFED CORNISH HENS RECIPE: HOW TO MAKE IT
I first served these hens at Thanksgiving one year when only a few of us gathered to celebrate the holiday. They're so yummy they often grace our table throughout the year. The wild rice stuffing offers a flavor my family always enjoys. –Jenny Holliday, Roanoke, Alabama
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 25 minutes
Prep Time 20 minutes
Cook Time 01 hours 05 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook rice according to package directions. In a small skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and prepared rice., Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil. , Bake at 350° for 40 minutes. Remove foil. Melt remaining butter; brush over hens. Bake 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.
Nutrition Facts : Calories false, FatContent 46 g fat (17 g saturated fat), CholesterolContent 257 mg cholesterol, SodiumContent 1,618 mg sodium, CarbohydrateContent 41 g carbohydrate, FiberContent 3 g fiber, ProteinContent 45 g protein.
TURDUCKEN RECIPE | ALLRECIPES
This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe.
Provided by deleteduser
Categories Whole Turkey
Total Time 5 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 4 hours 0 minutes
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
- Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
- With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Nutrition Facts : Calories 836.2 calories, CarbohydrateContent 5.3 g, CholesterolContent 261.6 mg, FatContent 52.8 g, FiberContent 0.3 g, ProteinContent 78.7 g, SaturatedFatContent 16 g, SodiumContent 359.6 mg, SugarContent 0.8 g
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