Thread: REC: Rock Cornish Hens with Pound Cake Stuffing

Wayne Boatwright wrote:
> I posted this for Kili at least a year and a half ago. Doubt that she ever
> got to make it.
>
> The original stuffing recipe was published in a tiny ring bound cookbook I
> bought at Stuckey's in the late 1950s. I don't have the cookbook any
> longer, but I know that the following includes some minor changes I made.
>
> Rock Cornish Hens with Pound Cake Stuffing
> ------------------------------------------
> 1 small loaf pound cake (bake it or buy it)
> 1 small onion, minced and saut‚ed 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. Toss all ingredients together, except
> the marmalade mixture. Stuff Cornish hens or small chickens with stuffing.
>
> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can split
> the Cornish hens or chickens before roasting and place the halves over
> generous mounds of the stuffing if you prefer.
>
>

Thanks Wayne. That is a new twist on dressing. Copy/pasted for
consideration in the next bird cooking process. :-)

Bob

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.250...
>I posted this for Kili at least a year and a half ago. Doubt that she ever
> got to make it.
>
> The original stuffing recipe was published in a tiny ring bound cookbook I
> bought at Stuckey's in the late 1950s. I don't have the cookbook any
> longer, but I know that the following includes some minor changes I made.
>
> Rock Cornish Hens with Pound Cake Stuffing
> ------------------------------------------
> 1 small loaf pound cake (bake it or buy it)
> 1 small onion, minced and saut,ed 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. Toss all ingredients together, except
> the marmalade mixture. Stuff Cornish hens or small chickens with
> stuffing.
>
> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can split
> the Cornish hens or chickens before roasting and place the halves over
> generous mounds of the stuffing if you prefer.
>
>

Sounds wonderful, Wayne! Thanks for sharing this. I've saved the recipe.

I love rock cornish game hens. They're usually sold in pairs in the grocery
freezer case. It's been 30 years since I actually made pound cake, though.
I'll have to check the bakery for a pound cake. Some of us in chat in the
wee hours were talking about how much we miss Kili.

Jill

On Wed, 09 Sep 2009 05:56:48 +0000, Wayne Boatwright wrote:

> I posted this for Kili at least a year and a half ago. Doubt that she ever
> got to make it.
>
> The original stuffing recipe was published in a tiny ring bound cookbook I
> bought at Stuckey's in the late 1950s. I don't have the cookbook any
> longer, but I know that the following includes some minor changes I made.
>
> Rock Cornish Hens with Pound Cake Stuffing
> ------------------------------------------
>
This sounds rather delish, Wayne. Thanks.

--
Cheers
Chatty Cathy

On Wed 09 Sep 2009 02:10:24a, jmcquown told us...

> Sounds wonderful, Wayne! Thanks for sharing this. I've saved the
> recipe.

Thanks, JIll... You're welcome!

> I love rock cornish game hens. They're usually sold in pairs in the
> grocery freezer case. It's been 30 years since I actually made pound
> cake, though. I'll have to check the bakery for a pound cake. Some of
> us in chat in the wee hours were talking about how much we miss Kili.
>
> Jill

A good bakery pound cake works just as well, Jill. I've often used them
for this. You might also consider the Sara Lee Pound Cake found in the
frozen food section. The most important part is allowing it to dry
overnight, crumbling, and lightly toasting in the oven.

Of all the RFCers who are no longer with us, I miss Kili the most. She was
very special.

--
Wayne Boatwright
*******************************************
The trouble with eating Italian food
is that five or six days later you're
hungry again. George Miller

On Wed 09 Sep 2009 05:21:15a, ChattyCathy told us...

> On Wed, 09 Sep 2009 05:56:48 +0000, Wayne Boatwright wrote:
>
>> I posted this for Kili at least a year and a half ago. Doubt that she
>> ever got to make it.
>>
>> The original stuffing recipe was published in a tiny ring bound
>> cookbook I bought at Stuckey's in the late 1950s. I don't have the
>> cookbook any longer, but I know that the following includes some minor
>> changes I made.
>>
>> Rock Cornish Hens with Pound Cake Stuffing
>> ------------------------------------------
>>
> This sounds rather delish, Wayne. Thanks.
>

Thanks... You're welcome!

--
Wayne Boatwright
*******************************************
The trouble with eating Italian food
is that five or six days later you're
hungry again. George Miller

Wayne Boatwright wrote:
> I posted this for Kili at least a year and a half ago. Doubt that she ever
> got to make it.
>
> The original stuffing recipe was published in a tiny ring bound cookbook I
> bought at Stuckey's in the late 1950s. I don't have the cookbook any
> longer, but I know that the following includes some minor changes I made.
>
> Rock Cornish Hens with Pound Cake Stuffing
> ------------------------------------------
> 1 small loaf pound cake (bake it or buy it)
> 1 small onion, minced and saut‚ed 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. Toss all ingredients together, except
> the marmalade mixture. Stuff Cornish hens or small chickens with stuffing.
>
> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can split
> the Cornish hens or chickens before roasting and place the halves over
> generous mounds of the stuffing if you prefer.
>
>
Stuffing made from cake sounds odd to me, Wayne. Would you
describe how that comes out?

--
Jean B.

In article <[email protected] 0>,
Wayne Boatwright <[email protected]> wrote:

> Of all the RFCers who are no longer with us, I miss Kili the most. She was
> very special.

I don't know what happened, could someone e-mail me?

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

Ranée at Arabian Knits wrote:
> In article <[email protected] 0>,
> Wayne Boatwright <[email protected]> wrote:
>
>> Of all the RFCers who are no longer with us, I miss Kili the most.
>> She was very special.
>
> I don't know what happened, could someone e-mail me?

ouch That beautiful, sweet lady, died

Ophelia wrote:
> Ranée at Arabian Knits wrote:
>> In article <[email protected] 0>,
>> Wayne Boatwright <[email protected]> wrote:
>>
>>> Of all the RFCers who are no longer with us, I miss Kili the most.
>>> She was very special.
>> I don't know what happened, could someone e-mail me?
>
> ouch That beautiful, sweet lady, died
>
>
>

I can't tell you how sad that makes me. I always considered her one of
the nicest Inet peeps I've had the opportunity to know.

I wish she was here today....

Bob

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.250...
>I posted this for Kili at least a year and a half ago. Doubt that she ever
> got to make it.
>
> The original stuffing recipe was published in a tiny ring bound cookbook I
> bought at Stuckey's in the late 1950s. I don't have the cookbook any
> longer, but I know that the following includes some minor changes I made.
>
> Rock Cornish Hens with Pound Cake Stuffing
> ------------------------------------------
> 1 small loaf pound cake (bake it or buy it)
> 1 small onion, minced and saut,ed 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. Toss all ingredients together, except
> the marmalade mixture. Stuff Cornish hens or small chickens with
> stuffing.
>
> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can split
> the Cornish hens or chickens before roasting and place the halves over
> generous mounds of the stuffing if you prefer.
>

If you choose to make them outside of the birds, it sounds like a good
recipe for baking in muffin tins. My mom started doing that with some of
the Thanksgiving stuffing, that way everyone gets crispy stuffing if they
want it. Another batch just gets cooked in a casserole dish.

Thanks for the recipe!

"Jean B." <[email protected]> wrote in message
news:[email protected]..
> Wayne Boatwright wrote:
>> I posted this for Kili at least a year and a half ago. Doubt that she
>> ever got to make it.
>>
>> The original stuffing recipe was published in a tiny ring bound cookbook
>> I bought at Stuckey's in the late 1950s. I don't have the cookbook any
>> longer, but I know that the following includes some minor changes I made.
>>
>> Rock Cornish Hens with Pound Cake Stuffing
>> ------------------------------------------
>> 1 small loaf pound cake (bake it or buy it)
>> 1 small onion, minced and saut‚ed 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. Toss all ingredients together, except
>> the marmalade mixture. Stuff Cornish hens or small chickens with
>> stuffing.
>>
>> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can
>> split the Cornish hens or chickens before roasting and place the halves
>> over generous mounds of the stuffing if you prefer.
>>
>>
> Stuffing made from cake sounds odd to me, Wayne. Would you describe how
> that comes out?
>

To me it sounds like a very good combination of sweet and savory.

"Cheryl" <[email protected]> wrote in message
news:%IWpm.122747$[email protected]..
>
> "Jean B." <[email protected]> wrote in message
> news:[email protected]..
>> Wayne Boatwright wrote:
>>> I posted this for Kili at least a year and a half ago. Doubt that she
>>> ever got to make it.
>>>
>>> The original stuffing recipe was published in a tiny ring bound cookbook
>>> I bought at Stuckey's in the late 1950s. I don't have the cookbook any
>>> longer, but I know that the following includes some minor changes I
>>> made.
>>>
>>> Rock Cornish Hens with Pound Cake Stuffing
>>> ------------------------------------------
>>> 1 small loaf pound cake (bake it or buy it)
>>> 1 small onion, minced and saut‚ed 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. Toss all ingredients together, except
>>> the marmalade mixture. Stuff Cornish hens or small chickens with
>>> stuffing.
>>>
>>> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can
>>> split the Cornish hens or chickens before roasting and place the halves
>>> over generous mounds of the stuffing if you prefer.
>>>
>>>
>> Stuffing made from cake sounds odd to me, Wayne. Would you describe how
>> that comes out?
>>
>
> To me it sounds like a very good combination of sweet and savory.
>

Me too. But I would have a hard time doing anything but eating a pound cake
as is. I would have to wear some sort of arm band after I crumbled it up.

Cheryl wrote:
>
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] 5.250...
>> I posted this for Kili at least a year and a half ago. Doubt that she
>> ever
>> got to make it.
>>
>> The original stuffing recipe was published in a tiny ring bound
>> cookbook I
>> bought at Stuckey's in the late 1950s. I don't have the cookbook any
>> longer, but I know that the following includes some minor changes I made.
>>
>> Rock Cornish Hens with Pound Cake Stuffing
>> ------------------------------------------
>> 1 small loaf pound cake (bake it or buy it)
>> 1 small onion, minced and saut,ed 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. Toss all ingredients together, except
>> the marmalade mixture. Stuff Cornish hens or small chickens with
>> stuffing.
>>
>> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can
>> split
>> the Cornish hens or chickens before roasting and place the halves over
>> generous mounds of the stuffing if you prefer.
>>
>
> If you choose to make them outside of the birds, it sounds like a good
> recipe for baking in muffin tins. My mom started doing that with some
> of the Thanksgiving stuffing, that way everyone gets crispy stuffing if
> they want it. Another batch just gets cooked in a casserole dish.
>
> Thanks for the recipe!

Thanks Cheryl. I never considered making stuffing in a muffin tin. Next
time I do any poultry, I will consider that.

Thanks,

Bob

On Wed 09 Sep 2009 08:20:25a, Jean B. told us...

> Wayne Boatwright wrote:
>> I posted this for Kili at least a year and a half ago. Doubt that she
>> ever got to make it.
>>
>> The original stuffing recipe was published in a tiny ring bound
>> cookbook I bought at Stuckey's in the late 1950s. I don't have the
>> cookbook any longer, but I know that the following includes some minor
>> changes I made.
>>
>> Rock Cornish Hens with Pound Cake Stuffing
>> ------------------------------------------
>> 1 small loaf pound cake (bake it or buy it)
>> 1 small onion, minced and saut‚ed 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. Toss all ingredients together,
>> except the marmalade mixture. Stuff Cornish hens or small chickens
>> with stuffing.
>>
>> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can
>> split the Cornish hens or chickens before roasting and place the halves
>> over generous mounds of the stuffing if you prefer.
>>
>>
> Stuffing made from cake sounds odd to me, Wayne. Would you
> describe how that comes out?
>

Pound cake, in and of itself, is not inordinately sweet. Dried and toasted
it becomes less so. Combined with the savory ingredients it's a pleasant
balance. Many stuffings incorporate dried fruits and nuts. This is only
slightly sweeter than those. Having said that, I certainly wouldn't stuff
a large chicken or turkey with this, but it works very well with Cornish
Hens or very small chicken halves.

--
Wayne Boatwright
*******************************************
The trouble with eating Italian food
is that five or six days later you're
hungry again. George Miller

On Wed, 09 Sep 2009 05:56:48 GMT, Wayne Boatwright
<[email protected]> wrote:

>I posted this for Kili at least a year and a half ago. Doubt that she ever
>got to make it.
>
>The original stuffing recipe was published in a tiny ring bound cookbook I
>bought at Stuckey's in the late 1950s. I don't have the cookbook any
>longer, but I know that the following includes some minor changes I made.
>
>Rock Cornish Hens with Pound Cake Stuffing
snippage

That sounds great Wayne. I bet it would be great with pork also.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

On Wed 09 Sep 2009 08:12:19p, koko told us...

> On Wed, 09 Sep 2009 05:56:48 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>I posted this for Kili at least a year and a half ago. Doubt that she
>>ever got to make it.
>>
>>The original stuffing recipe was published in a tiny ring bound cookbook
>>I bought at Stuckey's in the late 1950s. I don't have the cookbook any
>>longer, but I know that the following includes some minor changes I
>>made.
>>
>>Rock Cornish Hens with Pound Cake Stuffing
> snippage
>
> That sounds great Wayne. I bet it would be great with pork also.
>
> koko
> --

Now that makes me want stuffed pork chops, or maybe stuffed tenderloin!



--
Wayne Boatwright
*******************************************
The trouble with eating Italian food
is that five or six days later you're
hungry again. George Miller

Wayne Boatwright wrote:
> On Wed 09 Sep 2009 08:20:25a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> I posted this for Kili at least a year and a half ago. Doubt that she
>>> ever got to make it.
>>>
>>> The original stuffing recipe was published in a tiny ring bound
>>> cookbook I bought at Stuckey's in the late 1950s. I don't have the
>>> cookbook any longer, but I know that the following includes some minor
>>> changes I made.
>>>
>>> Rock Cornish Hens with Pound Cake Stuffing
>>> ------------------------------------------
>>> 1 small loaf pound cake (bake it or buy it)
>>> 1 small onion, minced and saut‚ed 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. Toss all ingredients together,
>>> except the marmalade mixture. Stuff Cornish hens or small chickens
>>> with stuffing.
>>>
>>> Roast at 325øF. 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: This makes enough stuffing for several Cornish Hens. You can
>>> split the Cornish hens or chickens before roasting and place the halves
>>> over generous mounds of the stuffing if you prefer.
>>>
>>>
>> Stuffing made from cake sounds odd to me, Wayne. Would you
>> describe how that comes out?
>>
>
> Pound cake, in and of itself, is not inordinately sweet. Dried and toasted
> it becomes less so. Combined with the savory ingredients it's a pleasant
> balance. Many stuffings incorporate dried fruits and nuts. This is only
> slightly sweeter than those. Having said that, I certainly wouldn't stuff
> a large chicken or turkey with this, but it works very well with Cornish
> Hens or very small chicken halves.
>
Thanks, Wayne. I suppose it wouldn't be a big stretch from some
of the cornbread one sees these days.

--
Jean B.