Ingredients
3 tablespoons chopped celery3 tablespoons chopped onion1/4 cup butter, cubed3 cups dry bread cubes1 can (4 ounces) mushroom stems and pieces, drained1-1/2 teaspoons poultry seasoning1/2 teaspoon rubbed sage1/4 teaspoon salt1/4 teaspoon pepper3 to 4 tablespoons chicken broth4 Cornish game hens (20 to 24 ounces each)1 jar (12 ounces) apricot preserves, warmed4 green onions (green part only), optionalFresh rosemary sprigs, optional
Preparation
In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten.
Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour.
Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes.
If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired.
