Cornish Game Hens With Peach-Pecan Dressing

Recipe Ingredients

2		Cornish game hens - (1 1/2 lbs) - thawed if frozen
		Salt
		Ground black pepper
1 tablespoon	15ml	Orange juice
1/3 cup	78ml	Orange juice - divided
1/2 cup	31g / 1.1oz	Currant jelly
1 teaspoon	5ml	Ground cinnamon - divided
3 cups	711ml	Whole-wheat bread cubes - (about 4 slices)
2		Peaches - peeled, chopped
1/4 cup	36g / 1.3oz	Pecans - coarsely chopped
1		Ground cloves

Recipe Instructions

Wash hens; pat dry. Sprinkle inside and out with salt and pepper. Twist wing tips under back and tie legs to tail.

We cooked in a covered gas grill over medium heat, but we see no reason you cannot use a preheated 350 degree oven. If using the grill, place the hens breast-sides up on a rack in a roasting pan. Cover and grill for 1 hour and 15 minutes.

While the birds are cooking, make the glaze by combining 1 tablespoon orange juice with the currant jelly and 1/2 teaspoon cinnamon. In the last 20 minutes of cooking, brush the hens 2 or 3 times with the glaze, being sure to turn over to coat the back.

Also add the dressing for the last 20 minutes. To make the dressing, combine in a medium bowl the bread cubes, peaches, pecans, remaining 1/2 teaspoon cinnamon and cloves. Add remaining 1/3 cup orange juice, stirring until the bread is moistened. Place on a double-thick wrapping of aluminum foil. Fold the edges over to cover the dressing, but leave a little space for the dressing to expand as it cooks. Refrigerate until ready to cook. If you have a rack on your grill, place the dressing there. Otherwise, place it in the pan next to the birds.

The recipe will serve two, probably with enough left over for the next day's lunch. You can substitute apples and apple juice for the peaches and orange juice.

Source:
St. Louis Post-Dispatch - 10-05-1998

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