Thanksgiving is coming up soon, let’s consider serving something other than turkey. I am serving baked Cornish hens on a bed of dirty rice, a side of spicy cranberry sauce, glazed carrots, mustard greens, cornbread, and endless desserts

BAKED CORNISH HENS

4 (1-pound) Cornish hens, 1 1/2 teaspoons seasoning salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic,  1 teaspoon onion powder, 1 (4 1/2 oz.) can pineapple chunks, drained.

Preheat oven to 425 degrees.  Wash the hens in cold water, pat dry with a paper towel.  In a bowl add the salt, pepper, garlic and onion powder, mix well.  Generously rub melted butter on the hens, lightly sprinkle the salt mixture on the hens.  Generously sprinkle the salt mixture in the cavity of the hens, evenly divide the pineapple chunks and add them to the cavity.  Put the hens in a roasting pan, breast up, do not have the birds touch.  Cover the pan and put in the oven.  Cook covered for  15-minutes.  Baste the hens every 15-minutes.  Remove the lid after the hens have been cooking for 45-minutes. Continue to baste every 15-minutes.  The hens are done in 1-hours, you can also check by inserting a knife in  the hens between the breast and thigh if the juice runs clear the hens are done

Basting Sauce:  1 teaspoon Cajun seasoning salt, 3/4 cup butter, melted, 2 tablespoons fresh lemon juice, 1/2 cup chicken stock, 1/2 teaspoon yellow mustard, 1/2 teaspoon dried thyme, crushed.  Get out a bowl, mix everything together.