| 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 |
t |
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 375ø 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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