Ingredients:
4 Cornish hens ( approx. 1 lb. each)
1 tablespoon olive oil
salt
black pepper
oregano, to taste
1/4 cup butter
1/4 cup finely chopped onions
1/4 cup finely chopped celery
2 cups small white bread cubes
1/2 teaspoon dried oregano leaves
1/4 teaspoon celery salt
1 dash black pepper
1 tablespoon water
1/2 cup water
2 tablespoons butter
salt
pepper
Directions:
Remove bags of liver and neck from hens, rinse hens and pat dry.
Rub skins with oil.
Season hens inside& out with salt,pepper and oregano, set aside.
Stuffing:.
Make stuffing by heating butter till bubbly (do not burn).
Add onion and celery and cook for 1 minute.
Stir in bread cubes, oregano, celery salt, pepper and water.
Loosely stuff each hen with 1/4 of the stuffing.
Place stuffed hens in a roastin pan and cook at 450 degrees for 20 minutes.
Reduce heat to 350 and roast for another 30 to 40 minutes or until juices run clear when thigh is pricked with a fork.
Place on warm serving platter.
Sauce:.
Skim off exces fat from juices in pan, add water and butter.
Simmer for 2 miutes, season to taste and serve with hens.
Servings: 4
Time preparation: 30 min.
Time total: 90 min.