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Ingredients9 h 51 m servings 502 cals
Original recipe yields 6 servings
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
- Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
- Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
- Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
- Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
- Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.
- Cook's Notes:
- You can supplement the dried herbs with 1 1/2 tablespoons herbes de Provence mixture.
- You can supplement the herb seasoned stuffing with your choice of box stuffing.
- Fresh parsley may be substituted for the dried parsley.
- Fresh thyme may be substituted for the dried thyme.
- I do not recommend cooking the hens on high, which takes 4 hours. Slow cooking on Low will make them perfectly tender and juicy.
Per Serving: 502 calories; 36.4 g fat; 21.1 g carbohydrates; 21.3 g protein; 142 mg cholesterol; 571 mg sodium. Full nutrition