Cornish Hens with Cranberry Stuffing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serving Cornish hens to our young sons makes them feel like kings! I often have to make extra stuffing to have on hand for leftovers. Marjorie O'Dell, Bow, Washington Ingredients:
2 slices whole wheat bread |
2 slices white bread |
1 cup chopped fresh or frozen cranberries, thawed |
3 tablespoons sugar |
1 teaspoon grated orange peel |
1/2 teaspoon salt |
1/8 teaspoon ground cinnamon |
2 tablespoons raisins |
3 tablespoons butter, melted, divided |
1 to 2 tablespoons orange juice |
4 cornish game hens (20 to 24 ounces each) |
Directions:
1. Cut bread into 1/2-in. cubes; place on a baking sheet. Bake at 300° for 15 minutes or until toasted and dry. In a bowl, combine the cranberries, sugar, orange peel, salt and cinnamon; mix well. Stir in bread cubes and raisins. Add 1 tablespoon butter and enough orange juice until stuffing reaches desired moistness.
2. Loosely stuff hens; rub skin with remaining butter. Place in a shallow roasting pan. Bake, uncovered, at 375° for 1 hour and 15 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165°. Yield: 4 servings.
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