Brandy-Buttered Cornish Game Hens With Pecan Stuffing

These cornish hens are stuffed with a cornbread stuffing enhanced with brandy and pecans, and then flavored with a butter-brandy sauce.

• Ready In: 5 hrs 50 mins
• Serves: 6

Ingredients

• 6 (1 lb)  Cornish hens
•  salt and pepper
• 1⁄2 cup  melted butter or 1⁄2 cup margarine
• 1⁄4 cup  the apricot brandy or 1⁄4 cup peach brandy or 1⁄4 cup plum brandy

• Pecan Stuffing

• 1  cup  unsweetend  apple juice
• 1⁄4 cup  the apricot brandy or 1⁄4 cup peach brandy or 1⁄4 cup plum brandy
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1 (8 ounce) package cornbread stuffing mix
• 3⁄4 cup  of chopped pecans

Directions

1. Remove the giblets from the hens, reserve for another use. Rinse hens with cold water and pat dry. Sprinkle cavity of each with salt and pepper. Secure neck skin to back with a toothpick and lift wing tips up and over back so they are tucked under hen. Lightly stuff cavity of hen with the pecan stuffing; close the cavity and secure with toothpicks. Tie leg ends to tail with a string.
2. Brush hens with butter and sprinkle generously with pepper. Combine the remaining butter with the brandy.
3. Place hens breast side up in a large shallow baking pan. Bake at 350°F degree for 1 to 1 1/2 hours, depending on the size of the hens. Baste every 10 minutes with brandy mixture.
4. For Pecan Stuffing: Combine the apple juice, brandy, and butter in a large saucepan. Cook over medium heat stirring occasionally until the butter melts. Add the stuffing mix and pecans stirring lightly--- stuff Cornish hens.