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Roast Cornish Hens With Walnut Stuffing And Wine Sauce

Brayden's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish

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