We have taken to using Cornish hens for roasting instead of young poussins because we’ve found that the hen’s skin is crisper and its meat remains moister during cooking. When roasting the birds, baste with a little of the olive oil drained from the sun-dried tomatoes. The stuffing may be made the day before.
Trim the gizzards well, peeling the cartilage and tough membrane away to leave the meaty center nugget. Heat
Chop the tomatoes and combine in a mixing bowl with the bread crumbs, giblets and pan juices, and the onion mixture. Season the stuffing mixture to taste with salt and pepper. Let cool if necessary, then spoon the mixture into the cavities of the hens.
Place the birds on a rack in a shallow roasting or sheet pan and sprinkle with salt and pepper.
© 1998 Joyce Goldstein. All rights reserved.