| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry, Microwave, Ceideburg 2 | 2 | Servings |
INGREDIENTS
| 5 | sl | Bacon, diced |
| 1/4 | c | Chopped onion |
| 1/4 | c | Thinly sliced celery |
| 2/3 | c | Seasoned stuffing mix |
| 1 | ts | Parsley flakes |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Cornish game hens | |
| 1 | tb | Butter |
| 2 | tb | Bouquet sauce |
INSTRUCTIONS
In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or until crisp. Remove to paper towels. Drain fat, reserving 3 tablespoons. Add onion and celery to fat in casserole. Microwave at high for 2 to 4 minutes or until tender. Stir in bacon, stuffing mix, parsley flakes, salt and pepper. Fill hens with stuffing. Place breast side down on roasting rack. Set aside. In 1 cup measure, melt butter at high for 30 to 60 seconds. Blend in bouquet sauce. Brush hens with 1/4 of the mixture. Cover with waxed paper. Microwave at high for 8 minutes. Turn over; brush with remaining mixture; cover. Microwave at high for 7 1/2 to 9 1/2 minutes, or until legs move freely and juices run clear. Let stand tented for 5 minutes. Total microwave time: 22 to 27 1/2 minutes. Standing time: 5 minutes. The stuffing can be prepared on a conventional stove and used with chicken. Posted by Stephen Ceideberg; August 6 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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