INGREDIENTS
3 tablespoons unsalted butter or margarine
1/4 cup celery, finely chopped
1/2 cup onion, finely chopped
1 clove garlic, minced
1 teaspoon dried leaf tarragon
2 cups whole wheat bread cubes toasted if desired
1 teaspoon orange peel, grated
3 each Hale oranges, peeled and sectioned
1 8oz can water chestnuts, drained, finely chopped
4 cornish game hens
1/2 cup Hale orange juice
PREPARATION
Preheat oven to 350 degrees. In a small saucepan, melt butter over medium heat. Saute´ celery, onion, garlic and tarragon until onions are translucent. In a large bowl, combine onion mixture, bread cubes, orange peel, orange sections and water chestnuts. Mix well. Stuff each hen lightly with approximately 1 cup stuffing. Place hens in a shallow baking dish. Bake for 1 hour or until hens are tender. Baste hens every 15 minutes with Hales’ orange juice during baking.
YIELD: 4 servings