Fruit Stuffed Cornish Hens Recipe
Ingredients
| Cornish game | 6 1 Pound | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Whole cranberry sauce | 1 16 Ounce | |
| Rice | 1 12 Ounce, fried | |
| Crushed pineapple can | 1 8 Ounce, drained | |
| Ground ginger | 1/4 Teaspoon | |
| Apricot | 1 8 Ounce, unpeeled | |
| Water chestnuts | 1/2 Ounce, drained | |
| Soy sauce | ||
Directions
Sprinkle hen cavities with salt.
Cook onion and celery in butter till tender.
Stir in cranberry sauce, rice, pineapple, and ginger.
Chop apricots and water chestnuts; stir in.
Spoon mixture loosely into cavities.
Tie legs together.
Place in shallow roasting pan; cover with foil.
Bake in 375° oven 30 minutes.
Uncover; bake 1 hour more.
Baste with soy the last 30 minutes.
Cook onion and celery in butter till tender.
Stir in cranberry sauce, rice, pineapple, and ginger.
Chop apricots and water chestnuts; stir in.
Spoon mixture loosely into cavities.
Tie legs together.
Place in shallow roasting pan; cover with foil.
Bake in 375° oven 30 minutes.
Uncover; bake 1 hour more.
Baste with soy the last 30 minutes.
Chef
