Stuffed Cornish Game Hens

• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 cup butter, divided
• 3 cups crumbled cornbread
• 3 cups soft bread crumbs
• 1 jar (2 ounces) diced pimientos, drained
• 1 cup chicken broth
• 1 large egg
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 Cornish game hens (20 to 24 ounces each)
• 1 garlic clove, minced
• 1 teaspoon grated lemon zest
• 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes

1. In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well.
2. Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375u0b0 for 45 minutes.
3. Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180u0b0 for hens and 165u0b0 for stuffing. Bake the extra stuffing, covered, for 30 minutes.

celery, onion, butter, crumbled cornbread, bread crumbs, pimientos, chicken broth, egg, poultry seasoning, salt, pepper, cornish game hens, garlic, lemon zest, fresh mint

Taken from www.tasteofhome.com/recipes/stuffed-cornish-game-hens/ (may not work)