365 Ways To Cook Chicken/Cheryl Sedaker 1984

Company Cornbread-Stuffed Hens
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20-30 minutes 1-1/4 hours


INGREDIENTS:
4 Cornish game hens salt and freshly ground pepper 4 strips of bacon, chopped
1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped pecans
1-1/2 cups packaged cornbread stuffing 3/4 cup medium-dry sherry or water 8 tablespoons butter or margarine, melted
1/4 cup chopped fresh parsley



1 Wash hens inside and out; pat dry. Season with salt and pepper.
2 In a large frying pan, cook bacon 3 to 4 minutes until crisp. Remove with a slotted spoon and drain on paper towels. Add onion and celery to pan and fry for 30 seconds.
3 Preheat oven to 350 F. In a medium-size bowl, combine bacon, onion, celery, pecans, and cornbread stuffing. Add 1/4 cup of the sherry and 1/4 cup of the melted butter; mix well. Stuff hens loosely. Fold wings back and tie legs together. Place in a shallow baking pan. Baste with remaining melted butter.
4 Bake hens for 1 hour 15 minutes, basting every 15 minutes. When done, remove hens to a platter and keep warm. Skim fat from baking pan, add remaining 1/2 cup sherry and scrape bottom to mix in browned bits. Pour into a small saucepan, and boil over high heat until reduced by one-third. Add parsley and pour over hens.

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