2 large loaves white bread, 2 to 3 days old
1 cup salted butter
1 cup minced yellow onion
1 cup chopped celery
1 teaspoon kosher salt
1 teaspoon white pepper
5 tablespoons minced fresh sage
1 cup chicken or vegetable stock (optional)
Cut bread into 1-inch cubes and set aside into a large bowl.
In a large and deep skillet, melt butter over low heat. Add onion and celery, saute slowly until the vegetables are translucent. Add salt and pepper and fresh sage and stir to combine.
Toss as many bread cubes as the pan will hold in the butter vegetable mixture. Pour contents of skillet over the remaining bread cubes. Use your hands to toss until all the bread has been coated.
Set aside.Cornish Hens
2 T. melted butter
2 tsp garlic powder
2 tsp onion powder
2 tsp poultry seasoning
Bellisari's Blistered Jalapeno & Fig Spread
Preheat the oven to 375 degrees.
Season the inside of the hens liberally with salt and pepper and brush the outside with the melted butter. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
Stuff the hens with 3/4 cup of cooled stuffing.
Tie the legs together with kitchen string and tuck the wing tips under the bodies.
Roast the hens in a roasting pan filled with 1 and 1/2 cups chicken stock for 15 minutes.
Remove from the oven and brush Bellisari's Blistered Jalapeno & Fig Spread over each hen liberally, brushing with pastry brush. DO NOT CROSS CONTAMINATE BRUSH.
Continue to roast and bush the hens with Bellisari's Blistered Jalapeno & Fig Spread in 15 minute increments (60-75 minutes total) or until the juices run clear when you cut between a leg and thigh. Thermometer should read 165 degrees when inserted into the thigh and the rice should register 140 degrees. Serve hens with the extra stuffing and Blistered Jalapeno & Fig Spread. Enjoy!