Roast Cornish Hens with Panzanella Stuffing

Roast Cornish Hens with Panzanella Stuffing
Photo by © Melanie Acevedo

Ingredients

  • 1 tablespoon butter, cut into small pieces
  • 2 teaspoons dried rosemary, crumbled, or 2 tablespoons chopped fresh rosemary
  • Fresh-ground black pepper
  • 6 tablespoons chopped flat-leaf parsley
  • 3 cloves garlic, minced
  • Fresh-ground black pepper
  • 2 Cornish hens
  • + 13 more ingredients
    • 1 teaspoon salt
    • 3 cloves garlic, minced
    • 1 ½- pounds loaf sourdough or firm country bread, cut into 1-inch cubes (about 8 cups)
    • 1 ½- pounds loaf sourdough or firm country bread, cut into 1-inch cubes (about 8 cups)
    • 2 cups drained diced canned tomatoes
    • 6 tablespoons chopped flat-leaf parsley
    • 2 cups drained diced canned tomatoes
    • 2 teaspoons dried rosemary, crumbled, or 2 tablespoons chopped fresh rosemary
    • 2 Cornish hens
    • 1 tablespoon butter, cut into small pieces
    • 1 teaspoon salt
    • 3 tablespoons olive oil
    • 3 tablespoons olive oil

1. Set the oven at 425°. Put the bread cubes in the oven while it heats and toast them until golden brown, about 6 minutes. 2. Twist the wings of the Cornish hens behind their backs and tie the legs together. Put the hens, breast-side up, in a roasting pan. Coat the hens with 1 tablespoon of the ...

View full recipe at My Recipes

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