| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry, Stuffing | 4 | Servings |
INGREDIENTS
| 1 | sm | Onion |
| 1/2 | lb | Bulk pork sausage |
| 1 | pk | Cornbread stuffing mix; (6-oz.) |
| 1/2 | c | Golden raisins |
| 1/2 | c | Pecan halves |
| 1 | Celery rib; diced | |
| Salt and pepper; to taste | ||
| 1 | c | Chicken broth |
| 2 | Cornish game hens |
INSTRUCTIONS
Halve onion and thinly slice. In a large skillet, brown sausage with onions. Add herb packet from the stuffing mix. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes. Add stuffing mix and broth; mix well. Cook and stir for about 5 minutes. Place stuffing into cavities of the game hens. (Place any remaining stuffing in a greased baking dish; cover and refrigerate.) Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325 degrees for 1 to 1-1/2 hours. (Bake reserved stuffing, covered, for about 45 minutes; uncover and bake 10 minutes more.) When the game hens begin to brown, baste if needed and cover lightly with foil. Makes 2 to 4 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Adapted from a recipe found in Taste of Home October/November 1997. Lynn's notes: I toasted the pecans and then chopped them. This was a delicious dish--great for a romantic dinner. Posted to TNT Recipes Digest, Vol 01, Nr 955 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 21, 1998
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