Brandy-Buttered Cornish Game Hens With Pecan Stuffing
"These cornish hens are stuffed with a cornbread stuffing enhanced with brandy and pecans, and then flavored with a butter-brandy sauce."
- Ready In:
- 5hrs 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 (1 lb) Cornish hens
- salt and pepper
- 1⁄2 cup melted butter or 1/2 cup margarine
- 1⁄4 1/4 cup peach brandy or 1/4 cup plum brandy
-
Pecan Stuffing
- 1 cup unsweetend apple juice
- 1⁄4 1/4 cup peach brandy or 1/4 cup plum brandy
- 1⁄4 cup butter or 1/4 cup margarine
- 1 (8 ounce) package cornbread stuffing mix
- 3⁄4 cup of chopped pecans
directions
- Remove the giblets from the hens, reserve for another use. Rinse hens with cold water and pat dry. Sprinkle cavity of each with salt and pepper. Secure neck skin to back with a toothpick and lift wing tips up and over back so they are tucked under hen. Lightly stuff cavity of hen with the pecan stuffing; close the cavity and secure with toothpicks. Tie leg ends to tail with a string.
- Brush hens with butter and sprinkle generously with pepper. Combine the remaining butter with the brandy.
- Place hens breast side up in a large shallow baking pan. Bake at 350°F degree for 1 to 1 1/2 hours, depending on the size of the hens. Baste every 10 minutes with brandy mixture.
- For Pecan Stuffing: Combine the apple juice, brandy, and butter in a large saucepan. Cook over medium heat stirring occasionally until the butter melts. Add the stuffing mix and pecans stirring lightly--- stuff Cornish hens.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
