2. 1/2 cup butter
3. 1 cup chopped celery
4. 1/2 cup chopped white onion
5. 1 teaspoon dried thyme
6. 1/2 teaspoon seasoned salt
7. 1/2 teaspoon dried parsley
8. 1 pinch ground black pepper
9. 1 pinch ground nutmeg
10. 1 pinch dried oregano
11. 1 pinch dried marjoram
12. 6 cups cubed plain bread
13. 2 cups chicken broth
15. 2 Cornish game hens, thawed and giblets removed
16. salt and ground black pepper
17. 1/4 cup olive oil
18. 1/4 cup white wine
19. 1/4 cup chicken broth
20. 1 tablespoon dried sage
21. 1 1/2 teaspoons dried savory
22. 1 1/2 teaspoons dried rosemary
23. 1/4 cup butter
Prep:35 Minutes, Cook:9 Hours 16 Minutes, Ready In:9 Hours 51 Minutes
1.heat oven to 190 degrees c. grease a nine-inch baking pan.
2. melt 1/2 cup butter in a pan over medium warmth.add celery and onion; cook and stir till browned, 6 to 8 minutes. mix in thyme, pro salt, parsley, black pepper, nutmeg, oregano, and marjoram.
3. transfer herb mixture to a large bowl. add cubed bread and a pair of cups chook broth; toss until properly mixed. spread stuffing flippantly over the prepared pan.
4. bake in the heated oven until golden brown, about 30 minutes.
5. region cornish hens on a flat work surface. sprinkle salt within the cavities.
6.heat olive oil in a large pan over medium-high warmness. add hens; season exteriors lightly with salt and pepper. cook, turning to press all facets into the oil, till browned, 10 to 12 minutes. eliminate hens from heat, reserving the oil.
7. spoon stuffing into the hen cavities; area hens in a sluggish cooker. pour the reserved olive oil, wine, and 1/4 cup fowl broth into the gradual cooker. sprinkle sage, savory, and rosemary over the hens. slice butter into 4 separate tablespoons and vicinity on hens.
8.cook hens on low till gentle and juicy and an immediately-study thermometer inserted into the thickest part of the thigh, near the bone, reads 74 degree c,for 8 hours and half-hour.