Cornish Hens with Apple-Raisin Stuffing

Name: Cornish Hens with Apple-Raisin Stuffing
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 red baking apple, unpeeled, chopped; 59 milliliters apple jelly; 59 milliliters apple juice; 946 milliliters unseasoned dry bread cubes; 2 Tbsps butter or margarine; 3 kilograms Cornish game hens each), thawed if frozen; 118 milliliters chopped green onions (8 medium); 0 teaspoons ground allspice; 0 teaspoons pepper; 118 milliliters raisins; 0 teaspoons salt

Cornish Hens with Apple-Raisin Stuffing might be just the main course you are searching for. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 60g of protein, 51g of fat, and a total of 817 calories. Head to the store and pick up green onions, apple jelly, cornish game hens, and a few other things to make it today. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Heat oven to 350°F. In 10-inch skillet, melt 3 tablespoons butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add onions and apple; cook and stir until tender. Stir in remaining stuffing ingredients. In ungreased 15x10x1-inch pan, spread stuffing.

Ingredients you will need

Stuffing

Onion

Spread

Apple

Equipment you will use

Frying Pan

Split each game hen in half.

Ingredients you will need

Game Meat

Sprinkle lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Place hen halves, skin side up, over stuffing. In 1-quart saucepan, melt jelly with 2 tablespoons butter over low heat; brush over hens.

Ingredients you will need

Stuffing

Butter

Jelly

Equipment you will use

Sauce Pan

Bake uncovered 1 hour to 1 hour 15 minutes or until hens are fork-tender and until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).

Ingredients you will need

Juice