Cornish Hens with Pecan Stuffing and Port Wine Sauce

From The Country Innkeepers' Cookbook

Poultry Recipes

Yield: Serves 4.

This elegant combination of good looks and good taste is a real showpiece.

• 4 Cornish hens
• 2 tablespoons butter or margarine, melted

Brush the hens with butter or margarine and dredge with flour. Stuff the cavities with Pecan Stuffing (see below) but do not pack. Place uncovered in a 450 degree oven for 45 minutes or until tender. Transfer to a heated serving platter. Serve with Port Wine Sauce.

Pecan Stuffing

• 4 tablespoons butter or margarine
• 1/4 cup onion, chopped
• 1/2 teaspoon salt
• 1-1/2 cups cooked white rice
• 1/2 cup pecan halves

Sauté the onion in butter or margarine. Add the other ingredients. Toss lightly.

Port Wine Sauce

• 1/4 cup butter or margarine
• 1/4 cup minced onion
• 3 tablespoons flour
• 1 tablespoon meat-extract paste or 3 bouillon cubes
• 3 tablespoons currant jelly
• 1 cup dark sweet cherries, drained and pitted
• 3/4 cup port wine
• 1 cup water

Cook the onion in butter, stirring, until tender; remove from the heat. Stir in the flour, meat-extract paste, currant jelly and water. Cook, stirring, over medium heat until thickened. Add the wine and cherries and heat just to boiling, stirring gently so as not to hurt the cherries.

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