I forgot to post about the dinner I made for Pete. It was from a Barefoot Contessa cookbook that my sister had bought me for Christmas. Really simple, but really delicious.
2005, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Thanksgiving
Rated: 4 stars out of 5Rate itRead users' reviews (41)
Filed under: Poultry, Chicken, Poultry, Vegetables, Celery, more
RECIPE RATINGS & REVIEWS(41) VIDEOS(1)
Cook Time:35 min Level: Intermediate Yield: 2 servings
1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Freshly ground black pepper
Preheat the oven to 425 degrees F.
Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
Pack the cavities of the hens with the cornbread stuffing.
Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
Yield: 2 servings
Here is a link to the recipe on the food network: