View Printer-Friendly Version
Add to Recipe Box
 More recipes with Morton^® Sea Salt (Fine & Coarse)

Prep Time: 25 Minutes
Servings: 8

Directions

Melt butter over medium high heat in a frying pan. Add the sliced mushrooms and onions. Sauté for 12 to 15 minutes, stirring occasionally or until the mushrooms and onions are tender and lightly browned. Add minced garlic and sauté for 1 minute, stirring well. Remove from heat and stir in fresh herbs. Season with 1 teaspoon of Morton^® Coarse Sea Salt and 1 teaspoon cracked black pepper. Set aside and cool to room temperature.


Wash hens under cold running water. Drain and pat dry, inside and out, with paper towel.
Season the hens inside and out with 1 tablespoon of Morton^® Coarse Sea Salt and 1 teaspoon black pepper.


Preheat oven to 400° F.


Stuff the cavity of each hen with about ½ cup of mushroom and onion stuffing. Pull the excess skin over the opening to seal the cavity and secure with a toothpick. Place the hens in a roasting pan, breast sides up and evenly spaced. Roast for 35 to 40 minutes, basting frequently with the pan juices, until the skin is crisp and golden brown and the internal temperature is 180° F. Remove from oven and allow to rest for 5 minutes before carving.



Slice the stuffed hens in half lengthwise through the breast bone, so each serving includes 1 breast, 1 leg and half of the stuffing.


Serve immediately.