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Ingredients
- 1/4 cup butter, cubed
- 3 tablespoons chopped onion
- 3 tablespoons chopped celery
- 3 cups dry bread cubes
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1-1/2 teaspoons poultry seasoning
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 to 4 tablespoons chicken broth
- 4 Cornish game hens (20 to 24 ounces each)
- 1 jar (12 ounces) apricot preserves, warmed
- 4 green onions (green part only), optional
- Fresh rosemary sprigs, optional
Directions
- 1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Remove from heat and transfer vegetables to a large bowl. Add bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten.
- 2. Stuff hens. Tie drumsticks together. Place on a rack in a large shallow roasting pan. Cover and bake for 1 hour.
- 3. Brush hens with preserves. Bake, uncovered, until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, 30-45 minutes longer, basting every 10-15 minutes.
- 4. If using green onions, first soften in boiling water or microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish with rosemary if desired.
Nutrition Facts
1 stuffed hen: 1,332 calories, 65g fat (22g saturated fat), 381mg cholesterol, 1165mg sodium, 115g carbohydrate (43g sugars, 4g fiber), 72g protein.
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