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Fruit Stuffed Cornish Hens

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Ingredients
  Cornish game hens 9 Pound (Six 1 1/2 Pieces)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1 Tablespoon
  Canned whole cranberry sauce 16 Ounce (1 Can)
  Canned fried rice 12 Ounce (1 Package)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Ground ginger 1⁄4 Teaspoon
  Canned unpeeled apricot halves 8 Ounce, drained (1 Can)
  Canned water chestnuts 4 Ounce, drained (Half Of An 8-Ounce Can)
  Soy sauce 1 Tablespoon
Directions

Sprinkle hen cavities with salt.
Cook onion and celery in butter till tender.
Stir in cranberry sauce, rice, pineapple, and ginger.
Chop apricots and water chestnuts; stir in.
Spoon mixture loosely into cavities.
Tie legs together.
Place in shallow roasting pan; cover with foil.
Bake in 375° oven 30 minutes.
Uncover; bake 1 hour more.
Baste with soy the last 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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