Buttery bread sticks with simple but satisfying soft-boiled eggs. Make this deliciously straightforward breakfast by dipping them into the runny yolks. Serve with a steaming mug of tea.
| Prep Time: | 35 mins |
| Cook Time: | 9 hrs 16 mins |
| Total Time: | 9 hrs 51 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup butter
- 1 cup chopped celery
- ½ cup chopped white onion
- 1 teaspoon dried thyme
- ½ teaspoon seasoned salt
- ½ teaspoon dried parsley
- 1 pinch ground black pepper
- 1 pinch ground nutmeg
- 1 pinch dried oregano
- 1 pinch dried marjoram
- 6 cups cubed plain bread
- 2 cups chicken broth
- 2 Cornish game hens, thawed and giblets removed
- salt and ground black pepper to taste
- ¼ cup olive oil
- ¼ cup white wine
- ¼ cup chicken broth
- 1 tablespoon dried sage
- 1 ½ teaspoons dried savory
- 1 ½ teaspoons dried rosemary
- ¼ cup butter
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 17 g |
| Sodium | 571 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |