Ingredients: |
Ingredients: 8 Cornish hens
1/2 Cup Melted butter
10 Bacon slices
1 1/3 Cups yellow cornmeal
1 1/3 Cups all-purpose flour
2 tsp. baking powder
1 tsp. garlic powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 to 2 Cups chicken broth
2 large eggs
2 tbsp. butter or margarine
1 1/2 cups spicy pecans (See recipe)
1 large onion, diced
2 tbsp. vegetable oil
3 celery ribs, diced
1 red bell pepper, chopped
3/4 Cup diced mushrooms
2 tsp. dried thyme
2 tsp. dried sage
3 to 4 large eggs, lightly beaten.
1 jar orange glaze
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Directions: |
Directions:STUFFING:
Cook bacon until crisp; remove and drain. Reserve 2 tbsp. drippings in skillet. Keep skillet warm. Crumble bacon and set aside. Combine corn meal, flour, baking powder, garlic powder, baking soda and salt in a large bowl. Whisk together broth, 2 eggs, and butter; add to dry ingredients stirring just until moistened. Pour mixture into hot skillet with drippings. Bake at 400 degrees f. for 25 minutes. Crumble cornbread onto a baking sheet; reduce oven temperature to 300 degrees f. and bake, stirring occasionally, 15 minutes or until lightly toasted. Transfer cornbread to a large bowl and stir in crumbled bacon and spicy pecans.
Spoon about 1 Cup stuffing into each hen; close opening. Place hens, breast side up, in a roasting pan. Brush with melted butter. Bake, covered at 450 degrees for 5 minutes. Reduce heat to 350 degrees, and bake 40 more minutes. Remove from oven and brush with orange glaze. Return uncovered to oven for an additional 15 minutes. |
This recipe for Cornish Hens with Spicy Pecan-Cornbread Stuffing is from