Roast Guinea Hens With Orange Stuffing Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| Butter or margarine | ||
| Hot pepper sauce | 1/4 Teaspoon | |
| 1 cup raw wild or brown rice | ||
| 3 1/2 cups toasted bread cubes | ||
| Cardamom | 1 Teaspoon | |
| Dried rosemary | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Orange rind | 1 Tablespoon, grated | |
| 6 oranges, peeled, seeded and sectioned | ||
| 2 guinea hens (2 to 3 pounds each) | ||
Directions
Cook onion and celery in 2 tablespoons butter until tender and golden.
Add hot pepper sauce.
Cook and drain rice.
Mix all ingredients except guinea hens; stuff into guinea hens and truss.
Put breast down on rack in roasting pan and brush with melted butter.
Bake in preheated moderate oven (350°F.) 1 hour.
Turn over and brush again with butter.
Roast 1 hour longer, or until tender.
Add hot pepper sauce.
Cook and drain rice.
Mix all ingredients except guinea hens; stuff into guinea hens and truss.
Put breast down on rack in roasting pan and brush with melted butter.
Bake in preheated moderate oven (350°F.) 1 hour.
Turn over and brush again with butter.
Roast 1 hour longer, or until tender.
Chef
