Roast Cornish Hens with Walnut Stuffing and Wine Sauce
|Bacon drippings||3 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Cooked bacon slices||6 , crumbled|
|Dry white bread cubes||3 Cup (48 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
Make Stuffing: In hot bacon drippings in a medium skillet, saute' chopped onion and green pepper, stirring, until tender.
Add vegetables to rest of stuffing ingredients; toss lightly with fork, to mix.
Use mixture to stuff hens.
Close openings in hens with wooden picks; tie legs together.
Arrange hens, breast side up, in a shallow roasting pan without a rack.
Preheat oven to 400F.
Make Basting Sauce.
Brush some over the hens.
Roast hens 1 hour, brushing occasionally with rest of sauce, until golden.
Discard string, wooden picks.
Arrange hens on round platter; keep warm.
Make Wine Sauce.
Garnish hens with watercress.
Makes 6 servings.