Spit-Roasted Cornish Hens With Raisin Pecan Stuffing
- 1/2 cup raisins, chopped
- 1/3 cup chopped pecans
- 1/4 cup finely chopped celery
- 2 1/2 tablespoons butter or margarine, melted
- 1/4 teaspoon dried whole rosemary
- 1 cup herb-seasoned stuffing mix
- 1/3 cup water
- 4 (1- to 1 1/2-pound) Cornish hens
- 3 tablespoons butter or margarine, melted
- Sauté raisins, pecans, and celery in 2 1/2 tablespoons butter in a medium saucepan until celery is tender. Stir in rosemary, stuffing mix, and water; remove raisin mixture from heat.
- Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Stuff hens lightly with raisin mixture (about 2/3 cup per hen). Close cavities, and secure with wooden picks; truss.
- Heat broiler-rotisserie until the heating element is red. Thread 2 hens on the spit; secure tightly with prongs at each end of the spit. Make sure hens are properly balanced to avoid strain on the motor when spit is turning. Brush hens with half of remaining melted butter; Place spit on rôtisserie about 3 inches from source of heat. Turn on rôtisserie motor. Bake at 400° for 1 hour or until drumsticks move easily. Repeat procedure with remaining hens and butter. Transfer hens to a serving platter, and serve warm.
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