Recipe: Stuffed Cornish Hen for One with Fruited Rice or Pecan Stuffing (1978)

STUFFED CORNISH HEN

1 Cornish hen (about 1 pound)
Salt and pepper
Fruited Rice or Pecan Stuffing (recipes follow)
1 tablespoon butter or margarine, melted

Sprinkle hen inside and out lightly with salt and pepper. Fill cavity with preferred stuffing.* Tie legs together with twine.

Bake in greased shallow pan, basting occasionally with butter, in 400 degree F oven 45 minutes or until juices run clear and show no red when pierced with fork.

*Any remaining stuffing may be baked in covered custard cup last 20 minutes of hen's roasting.

TO COOK IN A MICROWAVE:
For microwave oven prepare as above. Cover and cook breast side down 4 minutes. Turn breast side up, cover and cook 4 minutes or until juices run clear.

FRUITED RICE STUFFING
(Makes about 1 cup)

1 tablespoon chopped onion
1 teaspoon butter or margarine
1/4 cup uncooked rice
Dash of salt and pepper
1/2 cup chicken br0th
1 1/2 tablespoons each raisins, chopped dried apricots and chopped cashews

In small saucepan saute onion in butter until tender. Stir in rice, salt and pepper; saute 1 minute. Add broth; bring to boil, cover, then simmer 15 minutes or until rice is tender and liquid absorbed. Stir in raisins, apricots and cashews.

PECAN STUFFING
(Makes about 1 cup)

2 tablespoons chopped celery with leaves
1 tablespoon chopped onion
1 tablespoon butter or margarine
1 slice white or whole-wheat bread, cut in 1/2-inch cubes
1 tablespoon minced parsley
2 tablespoons chopped pecans
1/8 teaspoon each salt and poultry seasoning
Fresh-ground pepper to taste

In medium skillet saut celery and onion in butter until tender. Add bread cubes; saute until golden. Stir in remaining ingredients.

Makes 1 serving
From: Recipelink.com
Source: Woman's Day magazine, September 1, 1978