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Cornish Game Hens - Oregano Recipe

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This recipe for Cornish Game Hens - Oregano, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Saturday, November 26, 2005


4 cornish game hens, thawed if frozen
2 Tbsp. olive oil
salt and black pepper

1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
2 cups 1/2 inch white bread cubes
1/2 tsp. dried oregano leaves
1/4 tsp. celery salt
dash black pepper
2 Tbsp. water

1/2 cup water
2 Tbsp. butter or margarine
salt and black pepper to taste

Remove bags of livers and neck from hens. Wash and pat dry. Rub skins wiht oil. Season inside and out with salt, pepper and oregano. Set aside. Make stuffing by heating non-stick pan spray in saucepan with onion and celery. Cook 1 minutes. Stir in bread cubes, oregano, celery salt, black pepper and water. Loosely stuff each hen with 1/4 of the stuffing. Place stuffed hens in a roasting pan. Roast at 450F. for 20 minutes. Reduce heat to 350F. Roast 30-40 minutes longer or until juices run clear when thigh joint is pierced. Arrange hens on warm serving platter. To make sauce, skim off excess fat. Transfer juices to saucepan. Add water and butter. Simmer 2 minutes. Season to taste. Serve hot in a small sauce boat with hens. Serves 4.




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