I found my notes on this, but not the original recipe, although I made the
notes because it was better. :-) I should say, without modesty, that this
was always well-received, no matter who I served it to.

1 loaf pound cake (bake it or buy it)
1 small onion, minced and sautéed until transparent
1/2 cup dried currants, soaked in scotch overnight
1 cup coarsely broken pecans, sautéed in butter until golden and fragrant
1/2 cup melted butter
1/8 teaspoon cinnamon
1/4 teaspoon ground coriander
pinch of cayenne

Orange marmalade made with Seville oranges
Reserved liquid from the currants
Additional scotch as needed

Warm marmalade and stir in the reserved liquid, along with as much
additional scotch as needed to make a syrupy baste. Set aside.

On the day before, slice pound cake in 1/2" slices, lay on a tray and allow
to stand uncovered overnight. Crumble the slices coarsely and toast in the
oven until golden brown (watch carefully so they do not burn).

Drain currants, reserving liquid. Mix all ingredients together. Stuff
Cornish hens or small chickens with stuffing.

Roast at 325°F. for 60-75 minutes for Cornish hens, or longer for chickens
by weight.

During last 20-30 minutes of roasting, baste lavishly and frequently with
the marmalade basting mixture.

NOTE: You can split the Cornish hens or chickens before roasting and place
the halves over good size mounds of the stuffing if you prefer.

Enjoy!

--
Wayne Boatwright
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Tuesday, 04(IV)/08(VIII)/08(MMVIII)
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Countdown till Memorial Day
6wks 5dys 5hrs 25mins
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I am Cat of Borg. We will assimilate
your shiny things.
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On Wed 09 Apr 2008 11:56:55a, kilikini told us...

> Snipped and saved, Wayne and I thank you, sincerely!!!!
>
> kili
>
>

You are most welcome, Kili!

--
Wayne Boatwright
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Wednesday, 04(IV)/09(IX)/08(MMVIII)
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Countdown till Memorial Day
6wks 4dys 10hrs
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In this world, truth can wait; she's
used to it.
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