This recipe can be largely prepared beforehand and then finalized and cooked just prior to serving-it is designed to provide a lot of left-over and delicious stuffing!
The secret to this recipe is the baking container: this recipe should be made with a roasting pan.
1. Pre-heat oven to 400 degrees.
2. In a frying pan, cook pancetta until fairly crisp. Set aside to cool.
3. Pour out most of the oil from the pancetta, leaving a tablespoon or less in the pan.
4. Allow the pancetta to cool, and then chop finely.
5. While pancetta is cooling and you are working on step ???, spread the pieces of bread on a baking sheet, sprinkle with salt, and bake for 5-10 minutes, until slighty crisp on the outside.
6. Sautee chopped onion in the same pan, using oil from the pancetta for flavor. When onions are translucent, add garlic and finely chopped pancetta.
7. Add 1 tablespoon of butter and a small amount of white cooking wine or sherry to the onion, garlic, and pancetta mixture. Note: chicken broth or milk can be substituted for wine, or used in addition if you are concerned that your stuffing will be dry.
8. Remove the bread from the oven, and mix thoroughly with the onions, garlic, pancetta, wine, and butter.
9. Stuff the cavity of the Cornish Hens with stuffing. Rub the hens all over with butter and sprinkle liberally with salt (this will give you a delicious, crispy skin). Reserve the leftover stuffing.
Baking Preparations:
1. Line the bottom portion of a roasting pan with tin foil, and spread the remaining stuffing on the tin foil. The stuffing will absorb the juices from the hens as they cook and make an amazing side dish.
2. Place a second piece of tin foil on the top of the roasting pan, making holes in the foil so the juice can drip through. If desired, fold the edges of the tin foil up and place an additional, shallow, layer of stuffing around the hens.
Cook at 400 degrees for 30-45 minutes.
There is no need to use a lot of salt in this recipe!! The pancetta in the stuffing is usually quite sufficient.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 672 | ||
Calories from Fat: 424 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.1g | 63 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 339.4mg | 104 % | |
Sodium 205mg | 7 % | |
Potassium 793mg | 21 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 57.6g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 672
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