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Cranberry-Stuffed Cornish Hens (Serves 4)

When the occasion calls for a special entrée, these lovely hens are perfect.  They work out especially well for times when turkey might be served if the group were larger.  For years we have enjoyed cranberries with poultry.  Here it is featured all in one recipe

2/3 cup chopped cranberries
2 tablespoons sugar
1 teaspoon grated orange peel
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups toasted raisin bread cubes
2 tablespoons butter or margarine, melted
4 teaspoons orange juice
4 (1 to 1 and 1/2 lb.) Cornish game hens, thawed
Salad oil
1/4 cup orange juice
2 tablespoons butter, melted

1. Combine chopped cranberries, sugar, orange peel, cinnamon and salt in medium mixing bowl.

2. Add toasted raisin bread cubes, 2 tablespoons melted butter and 4 teaspoons orange juice. Toss lightly to mix.

3. Rinse hen cavities pat dry with paper towel.  Season cavities lightly with salt.

4. Lightly stuff birds with cranberry mixture.  Pull neck skin to back of each bird and fasten securely with round toothpick.  Tie legs to tail; twist wing tips under back.

5. Place hens, breast side up , on a rack in shallow roasting pan  Brush with salad oil;  cover loosely with foil

6. Roast in preheated 375 degree oven for 30 minutes

7. Combine orange juice and 2 tablespoons melted butter or margarine.

8. Uncover birds; baste with orange juice-butter mixture.

9. Roast, uncovered, about 1 hour longer or until done, basting once or twice with orange juice-butter mixture.

 

Nutritional information per bird
(Without skin)  453 calories, 16 grams fat, 53 grams protein, 22 grams carbohydrate, 2 grams fiber, 249 milligrams cholesterol, 517 milligrams sodium