1 cup chopped dried apricots
1 cup Grand Marnier orange-flavored liquor
6 oz. cornbread stuffing mix, prepared as directed
4 tablespoons butter
1 cup chopped celery
1 cup diced onion
1 cup sliced almonds
1 teaspoon dried thyme
salt and pepper to taste
4 Cornish Hens
1/2 cup butter
1 jar apricot jam, heated
salt and pepper to season
Preheat oven to 350 degrees. In a small saucepan, heat dried apricots and Grand Marnier over medium heat and bring to a boil. Remove from heat and set aside.
Prepare stuffing mix as directed. In a small skillet melt butter and saute celery and onion until translucent, about 7-10 minutes. Transfer stuffing mix into a large bowl and mix in celery and onion. Stir in apricot mixture and almonds. Season with thyme, salt and pepper.
Stuff hens with cornbread mixture and tie legs together. Place on a large baking sheet lined with foil. Smooth butter over each hen. Sprinkle with salt and pepper. Cover with foil and bake for 1 hour. Brush hens with jam and bake, uncovered, for an additional 30-45 minutes or until meat juices run clear, basting every 10-15 minutes. Serves 4.
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