Cranberry Stuffed Cornish Hens
These delicious game hens are stuffed with orange-scented cranberries and raisin bread.
Foto: RecipeGirl
Ingredients
- ⅔ cup chopped fresh cranberries
- 2 tablespoons granulated white sugar
- 1 teaspoon finely shredded orange zest
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 3½ cups toasted raisin bread cubes ((see Tips below))
- 3 tablespoons butter, (melted)
- 1 tablespoon freshly squeezed orange juice
- Four 1¼ pound Cornish game hens
- salt
- canola or vegetable oil
- ¼ cup freshly squeezed orange juice
- 2 tablespoons butter, (melted)
Steps
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Preheat the oven to 375°F.
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In a large bowl, combine the cranberries, sugar, orange zest, salt and cinnamon. Add the bread cubes, sprinkle with melted butter and orange juice. Toss lightly to mix.
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Season the cavities of the hens with salt. Lightly stuff the birds with the cranberry mixture. Pull the neck skin to the back of each bird and fasten securely with a small skewer. Tie the legs to the tail, twisting the wing tips under the back.
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Place the Cornish hens, breast side up, on a rack in a shallow roasting pan. Brush the hens with cooking oil, cover loosely with foil. Roast the hens for about 30 minutes.
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Combine the basting ingredients. Uncover the birds and baste with the orange juice mixture. Roast, uncovered, until done (a drumstick will twist easily when done), about 1 hour longer. Baste once or twice with the orange juice mixture while cooking.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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