Apple Rasin Stuffed Hens
2- 1.25-1.5 lb cornish hens
1 slice of rasin bread (sunmaid)
1 egg
1/4 cup chopped red onion
1/4 cup chopped apple
1/4 cup rasins
1/4 cup of brown sugar (can use splenda)
4 tbsp of chopped fresh parsley
1/2 of cup of apple juice
2 tbsp lemon juice
2 tbsp honey

Rinse and pat dry the cornish hens.

Put the bread in a blender until finely minced.

In a small bowl mix the the minced bread, the egg, the red onion, the chopped apple and the rasins and 2 tbsp of the chopped parsley.

Stuff each hen with the prepared stuffing and tie the legs.

Preheat the oven to 450 degrees.

Place the hens on a lightly oiled baking sheet and bake for 45 minutes or until prefereed temperature.

While the hens are bake. Mix together in a small sauce pan the apple juice, brown sugar, parsley, lemon juice, honey and bring to a boil over high heat.  Reduce heat and simmer for 10 minutes or until desired thickness.

After 15 minutes begin basting the hens with the reduction sauce approximately every 10 minutes until the hens are done. While baking, use the collected juices in the pan, along with the reserve reduction sauce. 

Remove the hens from the oven and put on a plate and let rest for 10 minutes before serving.


Comments:
 
WebMaster   WebMaster wrote
on 4/5/2008 2:22:27 PM
Sounds delicious!

Charles
Special Interest
Cooking, food, wine
writing Charles
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Synopsis
This is a quick and delicious recipe for cornish hens.
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