These little hens are so often overlooked but they really are delightful. Simply cook them and then cut in half and each person gets one half of a hen, stuffing and a vegetable. What more could be simpler yet taste so darn good?
- 1 tbsp. Crisco oil
- 1 tsp. minced garlic
- 1/2 cup finely diced onion
- 1/3 cup celery, peeled and sliced very thin
- 1 cup mushrooms, finely chopped
- 1 tsp. dried Italian seasoning
- 2 cups day old bread, cut into 1/2 inch cubes
- 1/2 cup white wine
- 1 tin crabmeat, drained and checked for cartilage
- pinch of pepper
- 3-4 Cornish game hens
- 2 tbsp. melted butter
- 1 can mushroom soup
- 3/4 cup light cream
Preheat oven to 350 degrees.
In large skillet, combine the oil, garlic, onions, celery, mushrooms and Italian seasoning. Saute for about 5 minutes until soft. Drain and rinse the crabmeat. Check for and remove any cartilage.
Add the bread cubes and wine and fold in. Fold in the crab and set aside.
Wash, rinse and dry with a paper towel the cavity of the game hens. Stuff each one and place on a parchment lined baking sheet(s), brush with melted butter and set the hens on. Bake for 45-60 minutes until cooked through.
Prepare the cream of mushroom soup and whisk in the cream. When the hens are cooked through and have rested for a few minutes. Take cooking scissors and cut in half lengthwise. Spoon the mushroom soup over and serve to 6 or 8 hungary people.
Pair with a lovely, perfectly chilled Chardonnay. Yum!