| 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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