Rock Cornish Hens With Oyster Cornbread Stuffing

Oxmoor House
12 servings


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12 (1- to 1 1/2-pound) Cornish hens
Salt and pepper
6 cups cornbread crumbs
3 cups soft bread cubes (about 5 slices bread, cut into 1-inch cubes)
2 cups chicken broth
1 1/2 cups chopped onion
1 cup chopped celery
2 eggs, beaten
2 teaspoons salt
1 teaspoon poultry seasoning
3/4 teaspoon pepper
1 (12-ounce) container fresh select oysters, well drained
1 cup butter or margarine, melted


Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle salt and pepper over surfaces and inside cavities.

Combine next 9 ingredients, stirring well. Cut oysters into quarters; add to breadcrumb mixture. Stir until well combined. Stuff hens lightly with oyster mixture. Close cavities, and secure with wooden picks; truss. Place hens, breast side up, in a shallow roasting pan.

Brush hens with butter, reserving any remaining butter for basting. Bake at 350° for 1 hour and 20 minutes, basting frequently.

Created date

February 2010