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Apricot Amaretto Stuffed Cornish Hens

Apricot Amaretto Cornish Hens


  • 1 cup dried apricots, cut into small pieces
  • 1/2 cup apple juice
  • 1/2 cup Amaretto liqueur
  • 3 Bays English Muffins, cut into small pieces
  • 1/2 cup slivered almonds, toasted*
  • 2 tablespoons melted butter or margarine
  • 1/2 teaspoon cinnamon
  • 4 Cornish hens
  • 1 teaspoon salt
  • 2 bacon slices, cut in half
  • 1/4 cup plum jam


  1. In a small saucepan, combine dried apricots, apple juice and amaretto; bring to boil. Reduce heat to medium, cover and simmer 5 minutes.
  2. In a large bowl, combine Bays English Muffin pieces, almonds, melted butter, cinnamon and cooked apricot mixture; mix well.
  3. Remove inside bag from each Cornish hen; discard. Rinse each hen and pat dry. Sprinkle 1/4 teaspoon salt inside each cavity. Stuff each hen with muffin mixture. Skewer or sew opening together. Place hens breast-side up on rack in shallow roasting pan. Place bacon slice over each breast. Cover with foil.
  4. Bake at 350 degrees F for 1 1/2 hours.
  5. Meanwhile, in a small sauce pan over low heat, melt plum jam, stirring frequently.
  6. Discard bacon, roast hens, uncovered at 350 degrees F for 15 more minutes, basting with plum jam every 5 minutes.
  7. Remove skewers or thread from hens. Garnish as desired.

* To toast almonds, spread on cookie sheet, bake at 375 degrees F for 5 to 6 minutes or until light golden brown, stirring occasionally.

Yield: 4 servings

Recipe and photo credit (used with permission): Bay's English Muffins

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