| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry | 4 | Servings |
INGREDIENTS
| 2 | c | Dried bread cubes |
| 1/2 | c | Celery; sliced |
| 1/4 | c | Onion; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Marjoram leaves |
| 1/2 | c | Apricot preserves |
| 1/4 | c | Margarine |
| 2 | tb | White wine or chicken broth |
| 4 | Cornish game hens | |
| 1/2 | c | Apricot preserves |
| 1/2 | c | Margarine |
| 1/2 | ts | Marjoram leaves |
INSTRUCTIONS
APRICOT GLAZE Heat oven to 375. In a medium bowl, stir together all stuffing ingredients EXCEPT preserves, margarine and wine. In a small saucepan, melt preserves, margarine, and wine or chicken broth. Stir into stuffing mix. Stuff hens, and secure opening with a toothpick. Tuck under wings of hen. Place hens, breast side up, in a roasting pan. Bake for 1 hour. Meanwhile, in a pan, combine all the glaze ingredients, cooking over medium heat till melted, about 2-3 minutes. Brush hens with half the sauce after about 1 hour of cooking. Continue to brush sauce on, every 15 - 20 minutes. Continue baking hens for 40 - 50 minutes, or until hens are fork tender. Loosely cover with foil if hens are browning too quickly. Per serving: 1849 Calories; 111g Fat (55% calories from fat); 155g Protein; 53g Carbohydrate; 496 mg Cholesterol; 2519mg Sodium NOTES : You may leave out the stuffing, but this would probably decrease the baking time. Recipe by: Janet Baker, Eat-L Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Sep 5, 1997
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