Rock Cornish Hens with Mincemeat Stuffing

Title: Rock Cornish Hens with Mincemeat Stuffing

Category: Poultry

Cuisine: American

Source: The Good Housekeeping Cookbook, (c) 1973, p. 199

Servings: 4

Ingredients

• 2 1.5 to 2-pound Rock Cornish hens
• 1/4 cup butter or margarine, melted
• 4 slices whole-wheat bread, cubed
• 3/4 cup orange juice
• 1/2 cup prepared mincemeat, drained
• 1/4 cup diced celery
• 1/2 teaspoon salt
• 2 tablespoons light corn syrup
• 2 teaspoons medium sherry

Instructions

ABOUT 1 HOUR AND 45 MINUTES AHEAD:

Preheat oven to 375F. Remove giblets and necks from hens; rinse adn drain hens. (Use giblets and necks for broth if you like.) Tuck neck skin under wings to secure it. Place hens, breast side up, on rack in open roasting pan. Roast hens, brushing occasionally with melted butter or margarine, about 1.5 hours or until a leg can be moved easily up and down.

Meanwhile, for stuffing, in 1-quart casserole, combine bread cubes, orange juice, mincemeat, celery and salt; toss lightly. Bake mixture along with the hens for the last 30 minutes of roasting time.

In small bowl, mix corn syrup and sherry. During the last 10 minutes of roasting time, brush mixture over hens to glaze them. Serve stuffing with hens.