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Stuffed Cornish Game Hens

From Jonesborough Locally Grown

<p>I really liked this recipe. We eat a lot of chicken so I&#8217;m always looking for something a little different. The mint in this recipe does the trick. If you don&#8217;t have it on hand, it tastes great too!</p>
Source: Taste of Home (Entered by Karen Heiney)
Serves: Serves 2 generously!

1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter, divided
3 cups crumbled corn bread
3 cups soft bread crumbs
1 jar diced pimentos, drained
1 cup chicken broth
1 egg
1/2 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper, divided
2 20-24oz cornish game hens
1 clove garlic
1 tsp grated lemon peel
3/4 tsp chopped fresh mint or 1/4 tsp dried flakes

Step by Step Instructions
  1. In a large skillet or saucepan, saute celery and onion in 2 TBLS butter until tender. Remove from heat. Stir in corn bread, bread crumbs, pimentos, broth, egg, poultry seasoning, 1/2 tsp salt and 1/4 tsp pepper: mix well.
  2. 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 13x9in baking dish. Cover loosely with foil; bake at 375deg. for 45min.
  3. Meanwhile, in a saucepan, melt remaining butter; add garlic, lemon peel, mint and remainind salt and pepper. Brush over hensBake 15-30min. longer or until a meat thermometer reads 180deg. for hens and 165 for stuffing. Bake extra stuffing, covered, for 30 min.