| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | Poultry | 6 | Servings |
INGREDIENTS
| 3 | Game hens; defrosted | |
| 4 | Sweet potatoes; cooked, peeled and mashed | |
| 1/2 | c | Shelled pecans |
| 2 | Eggs; beaten | |
| 1/4 | ts | Fresh grated ginger |
| 1 | pn | Fresh grated nutmeg |
| Salt to taste |
INSTRUCTIONS
SERVES 6 In Italy they stuff chickens with potatoes and olives, so I developed this dish just for fun. It turned out to be delicious, and it is a complete meal in one package. Perfect for a family dinner. Defrost the birds and pat dry with paper towels. Mix all other ingredients together to form a stuffing. Fill each bird and place on an oiled roasting rack. Bake at 375° for about 1 hour. Split the birds down the middle and serve a half to each guest. These are so delicious and so heavy that I caution you about the rest of the menu. A light salad and perhaps some plain green vegetables would complete the meal. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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