Stuffed Cornish Hens with Apricots, Raisins and Toasted Pecans

Submitted by Stevan SUNDBERG, EXECUTIVE CHEF, SKYTOP LODGE, SKYTOP, PA.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2006
 

Amt    Ingredient
6         Cornish hens, semi-boned
6         sprigs rosemary
2 oz.    vegetable oil    
8 oz.    bread cubes
4         eggs
2 oz.    milk
4 oz.    dried apricots
4 oz.    raisins
4 oz.    toasted pecans    
16 oz.    au jus
To taste    salt and pepper

Procedure:    
• In a metal bowl, prepare stuffing by mixing bread, eggs and milk, then add rosemary, apricots, raisins, pecans, salt and pepper.
• Stuff the hens and lightly oil them, and season with salt and pepper.
• Roast hens at 400 degrees for about 50 minutes.
Yield: 6 servings