Celtic Crossing’s Cornish Hen and Dressing

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

It's November and that means it's  time to start planning for the holiday.

Thanksgiving will be here in a little over three weeks!

Celtic Crossing Chef Will Renick stopped by to show us how to do dressing the Irish way.

 

 

Celtic Crossing's Cornish Hen and Dressing

 

Ingredients:

2 Cornish hens

Olive oil

Salt and pepper

Sage

4 tablespoons unsalted butter

1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 can cream of chicken soup (optional)

 

Directions:

Step 1: Remove giblets from hens.

Step 2: Rub skin with oil. Add salt and pepper to taste.

Step 3: Sauté vegetables in butter until softened.

Step 4: Combine all ingredients in a casserole dish.

Step 5: Add sage, to taste.

Step 6: Roast hens on top of dressing until internal temperature of the chicken is 165 degrees and the juices run clear when pierced.

 

 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.