Cornish hens with cornbread stuffing from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 94) by Ina Garten

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Notes about this recipe

  • anya_sf on March 29, 2020

    Half the stuffing was left to bake separately. The hens took 1.5 hours to roast because a lot of liquid pooled in the pan, preventing the bottoms from cooking. I had to drain off the liquid, but the bottoms still did not brown. The hens were tasty, but a bit dry on top. Next time I'd roast them on a rack, although the onions were good. The stuffing was okay, but the cornbread made it sweeter than I prefer.

  • mharriman on July 10, 2019

    Delicious. The cornbread stuffing was flavorful and added to the juiciness and flavorful meat. Mr. Harriman and I really liked the pan juices and pan roasted onions that accompanied the hens. After looking over the (high fat content) suggested cornbread in the same cookbook, I decided to make my own which was from the back of the package of Indian Head Stone Ground Cornmeal. My stuffing was moist and tasty, so I’ll do the same again when I repeat this recipe.

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