Apricot Amaretto Stuffed Cornish Hens

Yield: 4 servings

Ingredients

• 1 cup dried apricots, cut into small pieces
• 1/2 cup apple juice
• 1/2 cup Amaretto liqueur
• 3 Bays English Muffins, cut into small pieces
• 1/2 cup slivered almonds, toasted*
• 2 tablespoons melted butter or margarine
• 1/2 teaspoon cinnamon
• 4 Cornish hens
• 1 teaspoon salt
• 2 bacon slices, cut in half
• 1/4 cup plum jam

Instructions

1. In a small saucepan, combine dried apricots, apple juice and amaretto; bring to boil. Reduce heat to medium, cover and simmer 5 minutes.
2. In a large bowl, combine Bays English Muffin pieces, almonds, melted butter, cinnamon and cooked apricot mixture; mix well.
3. Remove inside bag from each Cornish hen; discard. Rinse each hen and pat dry. Sprinkle 1/4 teaspoon salt inside each cavity. Stuff each hen with muffin mixture. Skewer or sew opening together. Place hens breast side up on rack in shallow roasting pan. Place bacon slice over each breast. Cover with foil.
4. Bake at 350 degrees F for 1 1/2 hours.
5. Meanwhile, in a small sauce pan over low heat, melt plum jam, stirring frequently.
6. Discard bacon, roast hens, uncovered at 350 degrees F for 15 more minutes, basting with plum jam every 5 minutes.
7. Remove skewers or thread from hens. Garnish as desired.

Notes

* To toast almonds, spread on cookie sheet, bake at 375 degrees F for 5 to 6 minutes or until light golden brown, stirring occasionally.

Attribution

Recipe and photo used with permission from: Bay's English Muffins