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Thread: Cornish Hen "stuffing" page

  1. #1
    twinklebree's Avatar
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    Cornish Hen "stuffing"

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    I have some cornish Hens to make this weekend. I can only find stuffings for the hens that have cubed bread or rice in it along with nuts, raisins, chicken broth, spices, etc. the end part sounds yummy ... any suggestions for what I can sub for the bread & rice? I think there needs to be something else to help it "stick" together.
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    stuff it with veggies. I love to stuff birds with onions, carrots and other root veggies.
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    I've done a play on ratatouille stuffing: tomato, onion, zuke, carrot, garlic, more garlic, and spices all QUICK sauteed together. Pull it out of the pan after 2 or 3 minutes, if that, basically as soon as everything's hot and well incorporated. Stuff yer birds. The zuke acts as the flavor sponge ingredient that you're hunting for.
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    Meat stuffing,

    I use ground beef and pork seasoned to taste ( I like it really spicy)

    Onions, celery, garlic, eggs

    some herbs of your choice rosemary, thyme and sage work well with chicken

    You can use a small amount of mashed potato to bind the meat eggs and veggies. Last time I made it I ground up pecans very fine and used them like bread crumbs.

    You're basically making a meatloaf to stuff the bird.

    It's delicious.

  5. #5
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    Quote Originally Posted by Skull Pilot View Post
    Meat stuffing,

    I use ground beef and pork seasoned to taste ( I like it really spicy)

    Onions, celery, garlic, eggs

    some herbs of your choice rosemary, thyme and sage work well with chicken

    You can use a small amount of mashed potato to bind the meat eggs and veggies. Last time I made it I ground up pecans very fine and used them like bread crumbs.

    You're basically making a meatloaf to stuff the bird.

    It's delicious.
    OMG yum. I am definitely going to try this.
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  6. #6
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    True wild rice is actually a seed, and a little of that would go well with some veggies for a stuffing.
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    JKC
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    I don't stuff, but I fill the cavities with garlic, onions, and herbs if I have them - it flavors the meat nicely.
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    Thanks for all the suggestions! They sound yummy! You guys are awesome
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  9. #9
    New Renaissance's Avatar
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    You can't go wrong with a mirepoix. Onions, Carrots, Celery add in some garlic, and I like to use Tony Cachere's.

    Sometimes I will cut the peel off a lemon and throw it cubed in too. Coat the bird in olive oil dusted with more tony's, and bake it breast-side down. The hardest part is waiting for it to cool!

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