Glazed Stuffed Cornish Hens Recipe
Summary
CourseMain Dish
Ingredients
| Pecans | 1 Cup (16 tbs), chopped | |
| Apricot preserves | 3/4 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs), melted | |
| 3 tablespoons orange juice concentrate | ||
| Lemon juice | 1 Tablespoon | |
| 1 cup seasoned stuffing cubes | ||
| Water | 1/2 Cup (16 tbs) | |
| 2 Cornish hens | ||
Directions
Combine pecans, preserves, melted margarine, orange juice concentrate and lemon juice.
Combine half the sauce mixture with stuffing cubes and water.
Stuff cavity of each bird.
Truss birds.
Pour half of the remaining sauce over hens.
Brush with remaining sauce halfway through cooking time.
Roast 13 to 15 minutes per pound on HIGH MIX or until meat next to bone is no longer pink.
Internal temperature of stuffing should register 165°F.
Combine half the sauce mixture with stuffing cubes and water.
Stuff cavity of each bird.
Truss birds.
Pour half of the remaining sauce over hens.
Brush with remaining sauce halfway through cooking time.
Roast 13 to 15 minutes per pound on HIGH MIX or until meat next to bone is no longer pink.
Internal temperature of stuffing should register 165°F.
Chef
