Roasted Pheasants with Oyster Stuffing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens. Ingredients:
1 can (8 ounces) whole oysters |
2 cups herb stuffing mix |
2 cups corn bread stuffing mix |
1 can (14-1/2 ounces) chicken broth, divided |
1 medium onion, chopped |
1/2 cup chopped celery |
1/4 cup egg substitute |
2 pheasants (2 to 3 pounds each) |
2 tablespoons worcestershire sauce |
1 teaspoon poultry seasoning |
6 bacon strips |
Directions:
1. Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan.
2. Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant.
3. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing. Yield: 6-8 servings.
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