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Oven-Roasted Stuffed Cornish Hens with Veggies

Oven-Roasted Stuffed Cornish Hens with Veggies (Counter Top Oven Roaster)

4-6 cornish hens
Hickory smoked bacon
1 lb. bag baby carrots
1 (8-oz.) carton whole mushrooms
1 1/2 lb. baby Yukon gold potatoes
1-2 onions, quartered
8-10 mini multi colored bell peppers, seeded and cut into halves
Salt, red/black pepper/garlic powder
1 qt. chicken stock or broth
1 (6-oz.) can mushroom steak sauce
1 (10-oz.) can Rotel
1 (10 ¾-oz.) can cream of chicken soup or mushroom
2-3 T. liquid crab boil
1 (.87-oz.) packet of McCormick’s dry Onion Gravy mix
Green onions, garnish

  1. Take bacon and wrap around a piece of onion and 2 of bell peppers.
  2. Season Cornish hens, inside and outside.
  3. Stuffed the bacon wraps into cavity of hens.
  4. Spray the counter top oven roaster with PAM.
  5. Place rack inside of roaster and spray also.
  6. Preheat roaster for 15 minutes at 350.
  7. Lay hens inside the roaster.
  8. Spread the potatoes, carrots and mushrooms around the top of hens.
  9. In a bowl, combine the stock, steak sauce, rotel, soup, crab boil and onion gravy mix.
  10. Mix well.
  11. Pour over the hens and veggies.
  12. Cover and cook 1-2 hours. Try not to open roaster too much. Escaped heat requires the roaster to heat up again.
  13. When done, lift rack with the hens and veggies.
  14. You can thicken gravy with Wondra.
  15. Garnish with chopped green onions.
    *Serve with hot buttered noodles or rice.
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