Matzo Stuffed Cornish Game Hens Recipe

Instructions

1. Trim any excess fat from the hens.
2. Rinse under water and pat dry. Set the hens aside.
3. Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all 4 hens.
4. Preheat the oven to 400°F.
5. Loosely fill the cavity of each hen with stuffing.
6. Drizzle 1½ teaspoons oil over each hen and rub into skin.
7. Sprinkle each hen with salt and pepper.
8. Truss the hens with twine (tie the legs together, tuck the wings under the backs).
9. Place the hens, breast up, in the roasting pan, on the mirepoix.
10. Dot each with the butter, dividing equally.
11. Place the pan in the oven, After 10 minutes, turn the heat down to 325. Bake for another 40 minutes, or until they're done.
12. Transfer the hens to a cutting board, and tent with foil.
13. Combine the mirepoix, pan juices, and the roasting juices in a sauce pan and simmer over medium heat for 10 minutes. Strain before serving.

If there is extra stuffing, place it in an appropriate size casserole or ramekin; add it to the oven with the hens about halfway through the roasting time.

For the Stuffing

1. Heat the oil in a large sauté pan over medium heat.
2. Add the onions, celery, and garlic, cook for 2 minutes.
3. Lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften, about 6 to 8 minutes.
4. Add the sage, salt, and pepper and cook until the vegetables are soft - about 3-4 minutes.
5. Transfer the mixture to a paper towel lined plate to drain.
6. Place the crushed matzos in a medium bowl; add the vegetables mixture and mix well with a wooden spoon.
7. Taste the stuffing and add more salt or pepper if desired.