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. :-)