#but ehhh I'lm trying to time this for around 1ish being ready

[sleepynegress]

I am taking it easy today...  Cornish hens stuffed with cornbread stuffing, green bean casserole, mac and cheese, country ham, and a store-bought mini- Patti LaBelle sweet potato pie. Here’s the loose recipes I’m doing today... --- For the hen, thaw in the regular fridge for a day and then room-temp water butter the everloving FUCK out of the entire carcass inside and out (OBSCENE amounts and use the good irish butter for this or even ghee) season profusely w/ fresh peppermill pepper (I use the mixed variety), garlic salt, season-all, fresh sage/rosemary leaves mix they sell in the veggie aisle (CHOP IT FINE) put a quarter of a onion inside the interior of the bird stuffing (prepare ahead by frying onion and bacon (quartered) together until transparent and smelling good) dump that dry stuffing directly into that mix, add a little water, and a little stock (low-sodium because bacon is salfty yall) mix with cream of celery (it shouldn’t be too wet!!) stuff that inside the hen with that quartered onion in the back (even better if you fry the chopped bird’s organs -heart liver- w/ the bacon!) save a little of that onion and bacon fry up... garnish w/ baby carrots and the rest of the chopped onion, chopped roughly... squeeze some lemon on top, and add a glop of olive oil 

put it in the oven at 350ish (cover with tented foil!) ---- canned green beans cream of mushroom soup... add some of that onion bacon fry up a little seasoning (pepper garlic salt) a little less than half of fried onions mix well... throw that in the oven with the bird... ---- cook mac to al dente drain into baking container add butter (super soft) plain greek yogurt, a few table spoons sharp chedder cheese a bit of parmesan (fresh!) (a half a pack of kraft cheese powder-- yes I know, but it works!) a little paprika and little pepper... put that in the oven too...

And rest...Then I get my can of cranberry sauce ready.. And in maybe an hour or so (I just keep checking THROUGH THE WINDOW and by ear -you can hear it bubbling- unlike the GBBS people who keep opening the oven lol) when it starts smelling good, bubbling etc... I add the rest of the fried onions to the green beans.. and check everythng else  Let rest and serve when ready!! And the country ham (literally one two-serving-sized) hunk can be chucked in with the bird...with maybe a drizzle of honey about half way through cooking.)