YIELD 4 servings
|2 teaspoons||canola oil|
|1 cup||chopped celery|
|1 cup||chopped onion|
|1 tablespoon||chopped garlic|
|4 cups||crumbled day-old corn bread|
|1 teaspoon||cayenne pepper|
|Salt and freshly ground black pepper|
|1||large orange, cut in half|
|2 tablespoons||Cajun spice blend|
- Preheat oven to 375 degrees F and lightly spray a loaf pan or small casserole dish.
- In a large saute pan over medium high heat, add the canola oil, celery, onions and garlic and cook until they begin to soften, about 5 minutes. Turn off heat and let the vegetables cool.
- In a large bowl, add the cornbread, the cooked vegetables, cayenne, eggs and the chicken stock. Stir to combine and season with salt and pepper. Pour the mixture into the greased casserole dish and set the dressing aside as you prepare the hens.
- Set the Cornish hens on a clean work surface. Rub each hen with half an orange, making sure to rub every part of the bird. Then, place each orange half in the cavity of the hens. Sprinkle each hen with 1 tablespoon of the Cajun spice and season with salt and pepper.
- Place the hens and dressing in the oven to roast until an instant-read thermometer inserted into the thigh of the hens registers 165 degrees F, 30 to 35 minutes. Remove the hens and dressing from the oven and serve immediately.
Editor's Note: Look for local, free-range poultry to lower your carbon footprint!
This recipe appears in: Game Meat