HONEY-LEMON Cornish Hens With Pecan Stuffing

HONEY-LEMON CORNISH HENS

WITH PECAN STUFFING

2 Servings

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.