I prepare this recipe for company during the cooler months. It would be a good alternative to turkey for the holidays also.
3 Tablespoons bacon drippings
1 cup chopped onions
1 cup chopped green pepper
6 cooked bacon slices, crumbled
3 cups small dry white bread cubes
1 cup coarsely chopped walnuts
1 ½ teaspoons salt
½ teaspoon thyme leaves
½ teaspoon sage
6 Cornish hens
Watercress sprigs or parsley.
Cooks the 6 slices of bacon and remove bacon from pan. In hot bacon drippings sauté chopped onions and green pepper stirring until tender. Add vegetables to rest of stuffing ingredients and toss lightly with fork to mix. Use this mixture to stuff the hens.
Preheat oven to 400 degrees.
Close openings in hens with wooden picks and tie the legs together with a figure “8” using string or twine. Arrange hens, breast side up in a shallow roasting pan. Roast hens ~ 1 hour brushing occasionally with basting sauce (of your choice or see recipe on blog) until golden. Discard string and wooden picks. Arrange hens on platter and keep warm. Make the wine sauce (see blog) if you like. This sauce is slightly sweet.
Serve each hen on a separate plate with stuffing removed and sauce on the side. Garnish hens with watercress or parsley.