Cranberry- Stuffed Cornish Hens
Yield: 4 servings
Prep Time: 35 min
Cook Time: 1 hr, 30 min
HENS & STUFFING:
2/3 cup chopped fresh cranberries
2 Tablespoons granulated white sugar
1 teaspoon finely shredded orange zest
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3 1/2 cups toasted raisin bread cubes (see Tips below)
3 Tablespoon butter, melted
1 Tablespoon fresh orange juice
Four (1 1/2-pound) cornish game hens
canola or vegetable oil
1/4 cup fresh orange juice
2 Tablespoons butter, melted
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine cranberries, sugar, orange peel, salt and cinnamon. Add bread cubes, sprinkle with melted butter and 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. Tie legs to tail, twist wing tips under back.
3. Place Cornish hens, breast side up, on a rack in a shallow roasting pan. Brush hens with cooking oil, cover loosely with foil. Roast hens for about 30 minutes.
4. Combine basting ingredients. Uncover birds, baste with orange juice mixture. Roast, uncovered, until done (drumstick will twist easily when done), about 1 hour longer. Baste once or twice with orange juice mixture while cooking.
*To toast bread cubes, preheat oven to 400 degrees F. Place cubes of bread on a baking sheet. Bake for 10 minutes, or until cubes are crisp and toasted.