Recipe of the day

Roasted Cornish Hens With Cornbread Stuffing

Ingredients:
4 Cornish Hens (1 1/2 pounds each)
8 fresh sage leaves
2 cloves garlic, peeled, cut into 8 slices
Olive oil
Coarse salt
Freshly ground pepper
3 tablespoons sherry vinegar or balsamic vinegar
1 large Spanish onion, sliced

Directions:
1. Preheat oven to 425 degrees F.

2. Remove giblets from hens; rinse well, inside and out; pat dry.

3. Carefully slide fingers between the skin and flesh of each hen's breast.

4. Rub flesh with a small amount of olive oil, salt, and pepper; slide a sage leaf and a slice of garlic under the skin on each side of the breast

5. Cut onion into large rings and place in oiled roasting pan. Place hens on top of onions.

6. Lightly fill cavities with cornbread stuffing (see recipe).

7. Tie legs together with kitchen string; tuck wings under bodies.

8. Rub hens with olive oil, vinegar, salt, and pepper.

9. Roast hens for about 40 minutes, or until juices run clear when thigh is pierced.
Allow hens to rest 10 minutes, covered loosely with foil. Cut off strings. Spoon stuffing and any extra stuffing into serving dish; carve hens.

Serves 4