| CORNISH HENS WITH FRUIT STUFFING |
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4 servings4 Cornish game hens (1-1/4 to 1-1/2 pounds each), thawed 3 tablespoons Butter Flavor CRISCO 1/4 cup chopped green onion 1-1/2 cups seasoned croutons 1 small apple, cored and chopped 1/2 cup chopped walnuts 1/4 cup raisins 1 teaspoon grated orange peel, optional 1/4 teaspoon dried oregano leaves 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon instant chicken bouillon granules 1/2 cup hot water Glaze: 2 tablespoons Butter Flavor CRISCO, melted 2 tablespoons orange juice 1/2 teaspoon grated orange peel 1 teaspoon Worcestershire sauce 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 350ºF. Remove and discard giblets. Wash hens and pat dry. Set aside. In small skillet melt Butter Flavor Crisco. Add onion. Cook and stir over medium heat until tender. Transfer to medium mixing bowl. Add croutons, apple, walnuts, raisins, orange peel, oregano, salt and pepper. Dissolve bouillon granules in hot water. Pour over stuffing mixture. Mix well. Stuff hens lightly with stuffing mixture. Use wooden pick to close cavities. Place hens breast side up in 13 x 9 x 2-inch baking pan. Bake at 350ºF for 1 hour. Meanwhile, prepare glaze. For glaze, in small bowl combine melted Butter Flavor Crisco, orange juice and peel, Worcestershire sauce, oregano, salt and pepper. Brush tops of hens with glaze. Bake for 15 to 25 minutes longer, or until golden brown and stuffing registers 185ºF on meat thermometer. |
