Cornish Hen Stuffed with Fruited Cornbread Stuffing

Title:
Cornish Hen Stuffed with Fruited Cornbread Stuffing

Yield:
8 Servings

Categories:
Poultry,
Entrees




Ingredients:





     8    Cornish Hens


          Salt/pepper


          Cinnamon


   1/2 c  Butter, melted


     2 ts Salt


     1 ts Pepper


     1 ts Cinnamon


     1 c  Port Wine


     1 c  Fresh Squeezed Orange Juice


     1    Orange Peel, chopped


   3/4 c  Chicken Broth






 Wash and thoroughly dry Cornish hens. Season the inside of the bird with


 salt, pepper and cinnamon. Stuff the birds, taking care not to pack the


 cavity too tightly. Tie the legs together to maintain the shape during


 roasting. Make a mixture of 1/2 cup melted butter, 2 teaspoons salt, 1


 teaspoon pepper, 1 teaspoon cinnamon and brush this all over the birds.


 Place breast down a rack in a shallow roasting pan and cook in a preheated


 350~ oven for 45 minutes to an hour, basting every 10 minutes with the


 following mixture: 1 cup Port wine mixed with 1 cup fresh squeezed orange


 juice and the finely chopped peel of one orange. When birds have been


 roasting for 20 minutes, turn them breast side up, baste and continue


 roasting until bird is finished. NOTE: Add 3/4 cup chicken broth to the


 bottom of the pan before you roast the chickens. If there is any basting


 mixture left, add it to any accumulated juices on the bottom of the pan and


 bring this to a boil just before serving. If you don't want to stuff the


 birds, simply bake the stuffing right along with the hens, in a covered


 casserole dish, removing the cover about 15 minutes before the birds are


 cooked. A number of years ago I had a take out food shop and these hens


 were one of the most popular poultry items we sold. I hope you enjoy them.


 


 If you have any questions, please don't hesitate to contact me..Susan


 


 MM Format Norma Wrenn npxr56b Fruited Cornbread Stuffing in another post


 


 Submitted By JANIE BOURKE On 11-07-94


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Bill Spalding


 
on Apr 14, 1997