Email to Snowqueen      

Recipe Categories: recipelady's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BUTTERS_SPREADS CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD JAMSandJELLIES MAINDISHIES MEATS PASTA PASTRIES PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONING SNACKS SOUPSandSTEWS VEGETABLES

Roasted Cornish Hens with Double Mushroo




Source of Recipe


I CAN'T BELIEVE IT'S NOT BUTTER!®
Roasted Cornish Hens with Double Mushroom Stuffing
Makes 2 servings





Ingredients
2 Cornish hens (about 1-1/2 pounds each)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1 tablespoon finely chopped shallot or onion
2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves, crushed (optional)
1/2 lemon, cut in 2 wedges
Double Mushroom Stuffing (recipe follows)
1 tablespoon all-purpose flour





Preheat oven to 425°F. Season hens and hen cavities with salt and pepper.

In small bowl, blend I Can't Believe It's Not Butter!® Spread, shallot and tarragon; evenly spread under skin. Place 1 lemon wedge in each hen.

In 18×12-inch roasting pan, on rack, arrange hens breast side up; tie legs together with string. Roast uncovered 15 minutes.

Meanwhile, prepare Double Mushroom Stuffing.

Decrease heat to 350°F and place Double Mushroom Stuffing casserole in oven with hens. Continue roasting hens 30 minutes or until meat thermometer inserted in thickest part of thigh reaches 180°F and stuffing is golden. Remove hens to serving platter and keep warm. Remove rack from pan.

Skim fat from pan drippings. Blend flour with reserved broth from stuffing; stir into pan drippings. Place roasting pan over heat and bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, stirring occasionally, 1 minute or until gravy is thickened. Serve gravy and stuffing with hens.



Double Mushroom Stuffing
Makes 2 servings

Ingredients
3 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1/2 cup chopped onion
2 cups sliced white and shiitake mushrooms
2-1/2 cups fresh 1/2-inch Italian or French bread cubes
1 can (14-1/2 ounces) chicken broth
2 tablespoons chopped fresh parsley





In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter!® Spread over medium-high heat and cook onion, stirring occasionally, 2 minutes or until softened. Add mushrooms and cook, stirring occasionally, 4 minutes or until golden. Stir in bread, 3/4 cup broth (reserve remaining broth) and parsley. Season, if desired, with salt and ground black pepper. Spoon into greased 1-quart casserole.

During last 30 minutes of roasting, place stuffing casserole in oven with hens. Cook until stuffing is heated through and golden.