Rum-Glazed Cornish Hens with Apple-Sourdough Stuffing

Source: Miami Herald - January 21, 2001

2 rock Cornish game hens
2 tablespoons dark rum
Creole seasoning
2 tablespoons olive oil
2 Granny Smith apples, cored and chopped
1 large onion, peeled and chopped
1 garlic clove, peeled and minced
2 slices sourdough bread, crumbled
1 tablespoon white wine
1 sprig fresh thyme, leaves separated
1/2 teaspoon each salt and pepper

Rinse and dry hens; place in roasting pan. Rub each with 1 tablespoon rum and sprinkle with Creole seasoning to taste. Refrigerate for 1 hour.

Heat oven to 325 degrees F.

In skillet, heat olive oil over medium-high heat. Saute apples, onion and garlic until tender, about 10 minutes. Stir in bread, wine, thyme, pepper and salt. Remove pan from heat.

Stuff the hens with bread mixture and place in the roasting pan. Cover with foil. Bake hens 45 minutes, uncover and bake 15 minutes more. They should be nice and brown.

Makes 2 servings.

Per serving: 875 calories (56 percent from fat), 54 grams fat, 44 grams carbohydrates, 52 grams protein, 286 milligrams cholesterol, 870 milligrams sodium, 4 grams fiber