PECAN STUFFED CORNISH HENS
2 – Cornish Hens
Salt and Pepper
Pecan Dressing
¼ cup butter or margarine, melted
2 tablespoons apricot-, peach- or plum-flavored brandy
Celery leaves
Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry. Sprinkle cavity of each with salt and pepper. Secure neck skin to back with wooden pick; life wingtips up and over back so they are tucked under hen.
Lightly stuff cavity with Pecan Dressing; close cavity, and secure with wooden picks. Tie leg ends to tail with cord or string. Brush hens with half of butter and sprinkle generously with pepper. Combine remaining butter with brandy; set aside.
Place hens, breast side up, in a large shallow baking pan. Arrange any remaining dressing around hens. Bake at 350 degrees for 1 to 1-1/2 hours, depending on size of hens. Baste every 10 minutes with brandy mixture. Garnish with celery leaves.
Pecan Dressing:
1/3 cup unsweetened apple juice
2 tablespoons apricot-, peach-, or plum-flavored brandy
2 tablespoons butter or margarine
1 cup cornbread stuffing mix
2 tablespoons chopped pecans
Combine apple juice, brandy and butter in a large saucepan; cook over medium heat, stirring occasionally, until butter melts. Add stuffing mix and pecans, stirring lightly.
Salt and Pepper
Pecan Dressing
¼ cup butter or margarine, melted
2 tablespoons apricot-, peach- or plum-flavored brandy
Celery leaves
Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry. Sprinkle cavity of each with salt and pepper. Secure neck skin to back with wooden pick; life wingtips up and over back so they are tucked under hen.
Lightly stuff cavity with Pecan Dressing; close cavity, and secure with wooden picks. Tie leg ends to tail with cord or string. Brush hens with half of butter and sprinkle generously with pepper. Combine remaining butter with brandy; set aside.
Place hens, breast side up, in a large shallow baking pan. Arrange any remaining dressing around hens. Bake at 350 degrees for 1 to 1-1/2 hours, depending on size of hens. Baste every 10 minutes with brandy mixture. Garnish with celery leaves.
Pecan Dressing:
1/3 cup unsweetened apple juice
2 tablespoons apricot-, peach-, or plum-flavored brandy
2 tablespoons butter or margarine
1 cup cornbread stuffing mix
2 tablespoons chopped pecans
Combine apple juice, brandy and butter in a large saucepan; cook over medium heat, stirring occasionally, until butter melts. Add stuffing mix and pecans, stirring lightly.