Honey-Lemon Cornish Hens With Pecan Stuffing - Oster 4781 User Manual With Recipes

2 Rock Cornish game hens (3-1/2 to 4 lbs. for two)
3 cups cornbread stuffing, prepared according to package
directions, divided
1-1/2 cups chopped pecans
1/4 cups lemon juice
2 Tbsp. honey
If frozen, place hens in refrigerator 24 hours to defrost
or use microwave.
Rinse defrosted hens in cold running water. Drain, pat
inside and out dry with paper towel. Combine stuffing
and pecans. Reserve 2 cups of mixture in refrigerator
until ready to heat. Divide remaining mixture; stuff hens.
Combine lemon juice and honey.
Spray inside of rotisserie basket with nonstick vegetable
coating spray; place on spit and fit unit on hub of drip
tray. Center one hen on spit with wings downward;
center second hen on spit with wings upward.
Close rotisserie door. Plug in, be certain unit rotates freely.
Cook until juices run clear and thermometer inserted
in breast registers 185°F/85°C (approximately 55 to
60 minutes). Brush hens with honey-lemon mixture
during last 15 minutes of cooking.
Open rotisserie door. Grasp end of spit and basket
with pot holders and place on a heatproof work surface.
Remove hens to a warm platter to serve. Serve with stuffing.
Refrigerate leftovers.
16
H -L
ONEY
WITH
C
EMON ORNISH
P S
ECAN
2 Servings
H
ENS
TUFFING