Stuffed Cornish Hen with a Twist of Parsley Perfection
As we prepare for fall and winter season, this Cornish hen recipe is not only good for Yom Tov but also a great Friday-night comfort food.
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Cooking tools:
- Butcher's twine
- Baster
- Roasting pan
- Skillet
- Oven
- Stove
- Colander
- Mixing bowl
- Spoon
- Measuring cup
- Chef's knife
Ingredients
- 4 Cornish hens
- 1/2–1 cup chicken soup, such as Manischewitz
- parsley leaves, for garnish
- 4 tablespoons Gefen Canola Oil
- 3 medium onions, finely chopped
- 1 and 1/4 cups chopped fresh parsley
- 1/2 teaspoon thyme
- 1 teaspoon chicken soup mix
- salt, to taste
- pepper, to taste
- 2 eggs
- 1 medium egg challah
- 3/4 cup Gefen Mayonnaise
- 3 tablespoons apricot jam (preferably Tuscanini)
- 1 and 1/2 tablespoons dried parsley leaves
- 1 and 1/2 teaspoons paprika
- 1 and 1/2 teaspoons garlic powder
- 1 and 1/2 teaspoons onion soup mix
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