Rock Cornish Hens With Fruited Stuffing Recipe
Ingredients
| 1 1/2 cups herb-seasoned stuffing croutons | ||
| 1/2 cup drained canned apricot halves, cut in pieces | ||
| Seedless green grapes | 1/2 Cup (16 tbs), quartered | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| 2 tablespoons apricot nectar | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| 4 Rock Cornish hens (1 to 1 1/2 pounds each), thawed if purchased frozen | ||
| 1/3 cup apricot nectar | ||
| Soy sauce | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Combine stuffing croutons, apricots, grapes, pecans, 2 tablespoons butter, 2 tablespoons apricot nectar, parsley, and 1/4 teaspoon salt in a bowl; mix lightly.
2. Sprinkle cavities of hens with salt and pepper. Fill each hen with about 1/2 cup stuffing; fasten with skewers and lace with cord.
3. Blend 1/3 cup apricot nectar, soy sauce, and remaining butter. Place hens, breast side up, on a rack in a shallow roasting pan; brush generously with sauce.
4. Roast in a 350°F oven about 1 1/2 hours, or until hens are tender and well browned; baste occasionally with sauce during roasting.
2. Sprinkle cavities of hens with salt and pepper. Fill each hen with about 1/2 cup stuffing; fasten with skewers and lace with cord.
3. Blend 1/3 cup apricot nectar, soy sauce, and remaining butter. Place hens, breast side up, on a rack in a shallow roasting pan; brush generously with sauce.
4. Roast in a 350°F oven about 1 1/2 hours, or until hens are tender and well browned; baste occasionally with sauce during roasting.
Chef
