On Tue 03 Jan 2006 08:46:47p, Thus Spake Zarathustra, or was it Blair P.
Houghton?

>
> Audrey wrote:
>> I have game hens I'd like to roast for tomorrow's dinner. I've done
>> them before with a bread stuffing and we loved the hens but hated the
>> stuffing. Does anybody have a tried and true stuffing such as a rice
>> stuffing or something other than a bread stuffing?
>
> No. Use bread. Just use a good stuffing/dressing recipe. This one
> rocks. It might be a bit strong for a subtle bird like game hen,
> though. You could use oysters instead of sausage, or red apples
> instead of green; maybe add something a little citrusy like chunks of
> peeled orange sections--or tangerines:
>
> http://groups.google.com/group/rec.f...thread/f3a2ad2
> b2645d8b6/31a3678528192cc4?q=catherine's&rnum=1#31a367852819 2cc4

The following mixture came from a recipe card collection I bought back in the
late 1950s. It was listed specifically for cornish game hem. It's
different, but quite tasty.

stale poundcake
unsalted butter
dried apricots
pecan halves
Grand Marnier

Cover apricots with cold water and soak overnight. Next day, simmer gently
until just tender. Drain, cool, and chop. Set aside. Break pecan halves
into quarters and saute in butter until just beginning to brown. Sprinkle
lightly with salt and drain. Set aside. Crumble poundcake into large small
pieces approximately 1/2" in size. Saute in butter until just beginning to
brown. Remove from heat and cool. Toss together the poundcake pieces,
pecans, and apricots, mixing gently. Sprinkle to taste with Grand Marnier.
Stuff cavities of hens with mixture and close opening. Roast as usual.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.