PEACH AND WINE GLAZED ROCK CORNISH HENS WITH STUFFING
Source: With Love From Darling's Kitchen by Rennie Darling
Servings: 6
6 Rock Cornish Hens, cleaned
Salt
Garlic powder
Ground ginger
Flour, for dusting
PEACH AND RAISIN STUFFING:
2 apples, peeled, cored, and finely chopped
1 cup frozen peaches,coarsely chopped. (You can use fresh peaches, but you must peel and remove the stones)
1/2 cup yellow raisins
1 tablespoon orange peel, grated
1 cup orange juice or more, as needed
2 tablespoons sugar
1/2 cup butter (1 stick)
1 package herb seasoned stuffing mix (8 ounce size)
PEACH WINE GLAZE:
1 cup peach jam
1/2 cup butter (1 stick)
1/4 cup dry white wine
Season hens lightly with salt, garlic powder, and ginger. Dust lightly with flour.
TO MAKE STUFFING:
In a saucepan, combine first 7 ingredients and simmer mixture for 10 minutes. Add the stuffing mix and stir to combine. Add a little orange juice, if necessary, so that the stuffing is soft, but not soupy.
Stuff the hens about 3/4 full and close them with skewers.
Brush the hens generously with melted butter and roast them in a 325 degree oven for 45 minutes, basting them every 15 minutes. Now baste with Peach Wine Glaze and continue baking and basting for an additional 30 minutes. Hens will be nicely glazed and browned. Remove skewers and serve with a buttered vegetable.
PEACH WINE GLAZE:
In a saucepan, heat together all the ingredients until butter is melted and mixture is blended.
Judi's Notes: Be certain to bake the hens right after stuffing them so that harmful bacteria does not form. If there are any leftovers, please remove the stuffing from the hen's cavity before refrigerating.
This was absolutely fabulous! I use fresh peaches, but frozen would do nicely. I first made this back in 1995. Try adding a little dry sherry to the stuffing mixture in place of some of the orange juice. - Judi Mae Phelps
Source: With Love From Darling's Kitchen by Rennie Darling
Servings: 6
6 Rock Cornish Hens, cleaned
Salt
Garlic powder
Ground ginger
Flour, for dusting
PEACH AND RAISIN STUFFING:
2 apples, peeled, cored, and finely chopped
1 cup frozen peaches,coarsely chopped. (You can use fresh peaches, but you must peel and remove the stones)
1/2 cup yellow raisins
1 tablespoon orange peel, grated
1 cup orange juice or more, as needed
2 tablespoons sugar
1/2 cup butter (1 stick)
1 package herb seasoned stuffing mix (8 ounce size)
PEACH WINE GLAZE:
1 cup peach jam
1/2 cup butter (1 stick)
1/4 cup dry white wine
Season hens lightly with salt, garlic powder, and ginger. Dust lightly with flour.
TO MAKE STUFFING:
In a saucepan, combine first 7 ingredients and simmer mixture for 10 minutes. Add the stuffing mix and stir to combine. Add a little orange juice, if necessary, so that the stuffing is soft, but not soupy.
Stuff the hens about 3/4 full and close them with skewers.
Brush the hens generously with melted butter and roast them in a 325 degree oven for 45 minutes, basting them every 15 minutes. Now baste with Peach Wine Glaze and continue baking and basting for an additional 30 minutes. Hens will be nicely glazed and browned. Remove skewers and serve with a buttered vegetable.
PEACH WINE GLAZE:
In a saucepan, heat together all the ingredients until butter is melted and mixture is blended.
Judi's Notes: Be certain to bake the hens right after stuffing them so that harmful bacteria does not form. If there are any leftovers, please remove the stuffing from the hen's cavity before refrigerating.
This was absolutely fabulous! I use fresh peaches, but frozen would do nicely. I first made this back in 1995. Try adding a little dry sherry to the stuffing mixture in place of some of the orange juice. - Judi Mae Phelps
MsgID: 3131947
Shared by: Judi Mae, NY
In reply to: Recipe: Assorted Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Judi Mae, NY
In reply to: Recipe: Assorted Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
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