Cornish Game Hens with Amaretto Stuffing and Honey Glaze
Book Description
This exciting cookbook features recipes from Rosie O'Donnell, David Cassidy, Susan Anton, Phyllis McGuire, Mayor Oscar Goodman and others; and from Las Vegas Hotel Chefs: Wolfgang Puck (Spago), James Perrillo (Caesars Palace), Jean-Louis Palladin (Rio Hotel), Stanton Ho (Las Vegas Hilton) and others. In addition to the 225+ tested recipes
Mix the liqueur and dried cherries in a small bowl. Let stand for 15 minutes or longer.
Melt the butter in a skillet. Add the onion and celery and saute until tender. Place the onion mixture in a bowl. Add the bread cubes, egg, chicken broth and undrained cherries. Season with salt and pepper. Toss until well mixed. Spoon the stuffing into the cavities of the hens. Place the hens in a 9xl3-inch baking pan.
Bake at 350 degrees for 20 minutes. Baste with some of the Honey Glaze. Bake for 55 to 65 minutes or until cooked through, basting with Honey Glaze every 10 to 15 minutes.
Honey Glaze
Yield: about 1 cup
1/4 cup honey
1/4 cup cherry juice or cranberry juice
1/4 cup amaretto
1/4 cup packed light brown sugar
2 tablespoons butter or margarine
1/4 teaspoon Chinese five-spice powder (or to taste)
Combine the honey, cherry juice, amaretto, brown sugar, butter and five-spice powder in a saucepan. Heat until the butter is melted, stirring occasionally.
