Maple-glazed stuffed cornish hens

1 Servings

Ingredients

Quantity Ingredient
2 Cornish game hens; 1- to 1 1/2-pound
1 teaspoon Margarine or butter; melted
2 slices Bacon
1 small Leek -or-
2 Green onions; thinly sliced (1/4 cup)
2 tablespoons Chopped pecans or walnuts
⅛ teaspoon Dried thyme or marjoram; crushed
1 dash Pepper
¾ cup Dry bread cubes
1 tablespoon Water (up to 2)
2 tablespoons Maple syrup
1 tablespoon Margarine or butter; melted
2 teaspoons Dijon-style mustard

Directions

Better Homes and Gardens Cooking for Two In a medium skillet cook the bacon till crisp. Remove bacon and drain on paper towel. Crumble bacon and set aside. Reserve 1 tablespoon of bacon drippings in skillet. Cook the leek or green onions and pecans or walnuts in reserved bacon drippings over medium heat till leek is tender and nuts are toasts; remove from heat. Stir in the bacon, thyme or marjoram, and pepper. Stir in bread cubes. Drizzle enough water over bread mixture to moisten, tossing lightly till mixed. Rinse hens and pat dry. Lightly season the cavities with salt and pepper. Lightly stuff the hens with the bread mixture. Skewer neck skin, if present to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with margarine or butter; cover loosely with foil. Roast in a 375 degree F. oven for 1 hour.

Mix in a small bowl maple syrup, margarine, and Dijon-style mustard. Brush some of the mixture on the hens. Roast hens uncovered, about 30 minutes more or until tender and no pink remains, brushing with syrup twice.

NOTE: I start brushing the hens with the baste 1 hour before they are done.

I've made this also without the stuffing and it is excellent "with or without".

Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Sep 5, 1997

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