Poussins Roasted with Vegetable Stuffing

  • Active Time 10m
  • Total Time 1h 55m

Makes 4 servings

If you can't find poussins, use widely available Cornish game hens to make this country-style dish. If you prefer, roast 4 poussins and serve a whole bird to each person.


  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1/3 cup finely chopped leek
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup finely chopped onion
  • 2 tablespoons margarine or butter
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup whipping cream (optional)
  • Two 1-1 1/2-pound poussins or Cornish game hens
  • 1 tablespoon cooking oil


In a large skillet, cook the carrots, celery, leek, mushrooms and onion in hot margarine or butter for about 5 minutes, or till vegetables are crisp-tender, but not brown. Add the thyme, salt and pepper. If desired, stir in whipping cream to moisten. Cool the vegetable mixture slightly.

Rinse the birds and pat dry. Spoon some of the vegetables loosely into the body cavity of each bird. Pull the neck skin, if present, to the back of each bird. Twist the wing tips under the back and tie the legs to tail. Put any remaining stuffing into a small casserole; cover and chill. Place the birds, breast-sides up, on a rack in a shallow roasting pan. Brush the birds with cooking oil. Cover loosely with foil. Bake in a preheated 375 degrees F oven for 45 minutes. Uncover the birds. Bake 30 to 45 minutes more, or till juices run clear and the drumsticks move easily in their sockets. Bake the remaining stuffing during the last 20 minutes of roasting. Let birds stand, covered loosely with foil, for 15 minutes before serving. To serve, cut each bird in half. Serve with the stuffing.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 593

nutrition information per serving

253 calories; 13g total fat; 124mg cholesterol; 413mg sodium; 8g carbohydrates; 2g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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