Cranberry Stuffed Cornish Hens Recipe
Grandma's cookbook is one of the best places to find a delicious recipe, this cranberry stuffed cornish hens is right out from there. Use the freshest of poultry available to get the most amazing cranberry stuffed cornish hens. It is most popularly enjoyed as a main dish. Try it and if you adore this cranberry stuffed cornish hens, then tell your friends about it.
Ingredients
2/3 cup chopped cranberries
2 tablespoons sugar
1 teaspoon shredded orange peel
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3 cups toasted raisin bread cubes
2 tablespoons butter or margarine, melted
4 teaspoons orange juice
4 1- to 1 1/2-pound Cornish game hens
Salt
Cooking oil
1/4 cup orange juice
2 tablespoons butter or margarine, melted
Directions
In bowl combine chopped cranberries, sugar, orange peel, the 1/2 teaspoon salt, and cinnamon.
Add raisin bread cubes; sprinkle with 2 tablespoons melted butter or margarine and the 4 teaspoons orange juice.
Toss lightly to mix.
Season cavities of hens with salt.
Lightly stuff birds with cranberry mixture.
Pull neck skin to back of each bird and fasten securely with a small skewer.
Te legs to tail; twist wing tips under back.
Place Cornish game hens, breast side up, on a rack in shallow roasting pan.
Brush hens with cooking oil; cover loosely with foil.
Roast at 375° for 30 minutes.
Combine the 1/4 cup orange juice and 2 tablespoons melted butter or margarine.
Uncover birds; baste with orange juice mixture.
Roast, uncovered, till done (drumstick can be twisted easily), about 1 hour longer; baste once or twice with orange juice mixture.
Add raisin bread cubes; sprinkle with 2 tablespoons melted butter or margarine and the 4 teaspoons orange juice.
Toss lightly to mix.
Season cavities of hens with salt.
Lightly stuff birds with cranberry mixture.
Pull neck skin to back of each bird and fasten securely with a small skewer.
Te legs to tail; twist wing tips under back.
Place Cornish game hens, breast side up, on a rack in shallow roasting pan.
Brush hens with cooking oil; cover loosely with foil.
Roast at 375° for 30 minutes.
Combine the 1/4 cup orange juice and 2 tablespoons melted butter or margarine.
Uncover birds; baste with orange juice mixture.
Roast, uncovered, till done (drumstick can be twisted easily), about 1 hour longer; baste once or twice with orange juice mixture.
