Pecan-Stuffed Cornish Hen
Source of Recipe
Darlene
Pecan-Stuffed Cornish Hen
Submitted by: Randy Riney
4 cornish hens
1c chopped pecans
1/2 c chopped cilantro
4 strips bacon
2c diced mushrooms
2c seasoned bread crumbs
1 white onion
1/4 c grated carrots
1/2 c red wine
1 T butter
salt/pepper
Oven pre-heated to 350*
Sautee onions, mushrooms, pecans, and carrots in butter
until caramelized. Salt/pepper to taste. Add enough wine
to deglaze pan. Remove sauteed mixture to a large bowl.
Stir in cilantro and breadcrumbs. Add wine until mixture
arrives at desired stuffing consistancy (stuck together, but
not soggy).
Salt/pepper cornish hens, and stuff each hen with mixture.
Wrap one strip of bacon around each hen, and sear on all
sides in pan. Once seared, place covered in 350* oven for
35-50 minutes. Remove when juices run clear. Wrap each
hen in foil, and allow to rest for 5-10 minutes.
Serve with steamed asparagus and mashed sweet potatoes.
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