Rock Cornish Hens With Fruited Stuffing
|Herb seasoned stuffing croutons||1 1⁄2 Cup (24 tbs)|
|Canned apricot halves||1⁄2 Cup (8 tbs), drained and cut into pieces|
|Seedless green grapes||1⁄2 Cup (8 tbs), quartered|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chopped parsley||1 Tablespoon|
|Rock cornish hens||6 Pound, thawed if frozen (4 Hens, 1 1/2 Pound Each)|
|Apricot nectar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Teaspoon|
1. Combine stuffing croutons, apricots, grapes, pecans, 2 tablespoons butter, 2 tablespoons apricot nectar, parsley, and 1/4 teaspoon salt in a bowl; mix lightly.
2. Sprinkle cavities of hens with salt and pepper. Fill each hen with about 1/2 cup stuffing; fasten with skewers and lace with cord.
3. Blend 1/3 cup apricot nectar, soy sauce, and remaining butter. Place hens, breast side up, on a rack in a shallow roasting pan; brush generously with sauce.
4. Roast in a 350°F oven about 1 1/2 hours, or until hens are tender and well browned; baste occasionally with sauce during roasting.