Cranberry Stuffed Cornish Hens
|Chopped cranberries||2⁄3 Cup (10.67 tbs)|
|Shredded orange peel||1 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Toasted raisin bread cubes||3 Cup (48 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Orange juice||4 Teaspoon|
|Cornish game hens||6 Pound (4 Cornish Game Hens, 1- To 1 1/2 Pound Each)|
|Cooking oil||1 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
In bowl combine chopped cranberries, sugar, orange peel, the 1/2 teaspoon salt, and cinnamon.
Add raisin bread cubes; sprinkle with 2 tablespoons melted butter or margarine and the 4 teaspoons orange juice.
Toss lightly to mix.
Season cavities of hens with salt.
Lightly stuff birds with cranberry mixture.
Pull neck skin to back of each bird and fasten securely with a small skewer.
Te legs to tail; twist wing tips under back.
Place Cornish game hens, breast side up, on a rack in shallow roasting pan.
Brush hens with cooking oil; cover loosely with foil.
Roast at 375° for 30 minutes.
Combine the 1/4 cup orange juice and 2 tablespoons melted butter or margarine.
Uncover birds; baste with orange juice mixture.
Roast, uncovered, till done (drumstick can be twisted easily), about 1 hour longer; baste once or twice with orange juice mixture.