Ingredients
1/2 cup chopped celery1/4 cup chopped onion1/2 cup butter, divided3 cups crumbled cornbread3 cups soft bread crumbs1 jar (2 ounces) diced pimientos, drained1 cup chicken broth1 large egg1/2 teaspoon poultry seasoning1 teaspoon salt, divided1/2 teaspoon pepper, divided2 Cornish game hens (20 to 24 ounces each)1 garlic clove, minced1 teaspoon grated lemon zest3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes
Preparation
In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well.
Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes.
Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.
