Recipe - Maple-Glazed Stuffed Cornish Hens

2 Cornish game hens; 1 to 1
1/2pound
1 teaspoon Margarine or butter; melted
2 sl Bacon
1 small Leek or
2 Green onions; thinly cut or sliced up
(One fourth cup)
2 tablespoon Chopped pecans or walnuts
1/8 teaspoon Dried thyme or marjoram;
crushed
1 ds Pepper
Three fourths cup Dry bread cubes
1 tablespoon Water (up to 2)
2 tablespoon Maple syrup
1 tablespoon Margarine or butter; melted
2 teaspoon Dijonstyle mustard

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 Dijonstyle 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 EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Sep 5,
1997