Recipe - Cornish Hens With Sausage Pecan Stuffing

1 small Onion
One half pound Bulk pork sausage
1 pack Cornbread stuffing mix;
(6oz.)
One half cup Golden raisins
One half cup Pecan halves
1 Celery rib; minced
Salt and pepper; to taste
1 cup Chicken broth
2 Cornish game hens

Halve onion and thinly slice. In a large skillet, brown sausage with
onions. Add herb packet from the stuffing mix. Stir in raisins, pecans,
celery and seasonings; simmer for 10 minutes. Add stuffing mix and broth;
mix well. Cook and stir for about 5 minutes. Place stuffing into cavities
of the game hens. (Place any remaining stuffing in a greased baking dish;
cover and refrigerate.) Skewer openings; tie drumsticks together. Place on
a rack in a roasting pan. Bake, uncovered, at 325 degrees for 1 to 11/2
hours. (Bake reserved stuffing, covered, for about 45 minutes; uncover and
bake 10 minutes more.) When the game hens begin to brown, baste if needed
and cover lightly with foil. Makes 2 to 4 servings. Formatted by Lynn
Thomas dcqp82a@prodigy.com. Adapted from a recipe found in Taste of Home
October/November 1997. Lynn's notes: I toasted the pecans and then chopped
them. This was a delicious dishgreat for a romantic dinner.
Posted to TNT Recipes Digest, Vol 01, Nr 955 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on Jan 21, 1998