Ingredients
½lbsourdough,(1 loaf), or firm country bread
2cornish hens
3tbspolive oil
1tspsalt
fresh ground black pepper
1tbspbutter
2cupstomatoes,drained, diced, canned
3garlic cloves
6tbspflat leaf parsley,chopped
2tspdried rosemary
Preparation
Set the oven at 425 degrees F.
Put the bread cubes in the oven while it heats and toast them for about 6 minutes until golden brown.
Twist the wings of the Cornish hens behind their backs and tie the legs together.
Put the hens, breast-side up, in a roasting pan. Coat the hens with 1 tablespoon of the oil, then sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of pepper. Dot with the butter.
Roast the hens for about 40 minutes, until just done.
Oil a deep 1-quart baking dish.
In a large bowl, toss the tomatoes with the garlic, parsley, rosemary, the remaining ¾ teaspoon of salt and ¼ teaspoon of pepper. Add the toasted bread cubes and the remaining 2 tablespoons oil and stir well to combine.
Put the stuffing in the prepared baking dish and cover with a lid or with aluminum foil.
Bake for 20 minutes. Remove the cover, then bake for about 12 minutes longer, until the stuffing is crisp and golden brown.
When the hens are done, transfer them to a plate and leave to rest in a warm spot for about 10 minutes.
Pour off the fat from the roasting pan and add any accumulated juices from the hens.
Cut the hens in half and serve with the stuffing and the pan juices, and enjoy!
