MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Cranberry-Cornbread Stuffed Cornish Hens
Cranberry-Cornbread Stuffed Cornish Hens
| Cranberry-Cornbread Stuffed Cornish Hens | Print |
Recipe By: Alice Morrow
Cranberry-Cornbread Stuffed Cornish Hens
Ingredients
- 1 (6-oz.) pkg. cornbread stuffing mix
- ½ c. chicken broth
- ½ c. thinly sliced celery
- ½ c. finely chopped onion
- 2 T. minced garlic
- 1 (8-oz.) container soft cream cheese with chives, halved
- ½ c. fresh or frozen cranberries, halved
- ¼ c. coarsely chopped pecans.
- 4 (1-1 ½ lb.) Cornish hens
- 1 T. vegetable oil
- Salt, red/black pepper/garlic powder
Instructions
- Combine seasoning packet from stuffing mix, broth, celery, onion and garlic in large saucepan. Bring to boil. Cover, reduce heat and simmer 5 minutes.
- Add ¼ c. cream cheese, stirring until blended.
- Stir in stuffing mix, cranberries and pecans. Remove from heat, cover and let stand 5 minutes.
- Loosen skin from hens, without detaching. Season hens with salt, red/black pepper and garlic powder in cavity, under skin and all around.
- Place remaining cream cheese under skin of hens.
- Lightly spoon stuffing into cavity. Close with skewers.
- Place hens, breast side up, in roasting pan. Brush hens with oil.
- Bake at 350 for 1 hour or until thermometer inserted in stuffing registers 165.
- Remove skewers and serve.
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