RECIPE
2 Cornish hens
1 cup Pepperidge Farm stuffing
1/4 cup water
2 tbsp. melted butter
1 envelope brown gravy mix
1/2 cup water
1/2 cup apricot preserves
1 dash of ground cloves
Combine stuffing mix, 1/4 cup water, and melted butter. Stuff hens.
Combine gravy mix, 1/2 cup water, apricots and cloves in small pan. Bring to boil. Pour over stuffed hens in baking dish. Place in oven and roast at 350 degrees approximately 1 hour, basting several times while cooking.
When served individually, with a salad on the side, this delightful dish is sure to please.
According to the write up in Royals Recipes, "female fans from nine to 90 all seem to agree that Lou Piniella, the Royals slugging outfielder, is grr-eat!" Look at that photo. Even as a youngster, Piniella had the kind of hot stare that could roast a bird.
This one was prepared in the oven.
Piniella's spouse Anita added that he "especially enjoys the following dish, invented by Anita's sister. It is easy to prepare, lovely to serve, and delicious to taste... a real 'Piniella pleaser.'"
Throwing back to 1969, I tried to be as faithful as possible to the original recipe. The only thing I couldn't find locally was Pepperidge Farm stuffing, so I swapped in a different local brand. The rest of the ingredients were easy to find.
And yes, these cute little birds were easy to prepare. They looked great covered in their sweet apricot glaze and were damn tasty. There is no polite way to dismantle an entire bird at the dinner table, just don't go at it with your hands I guess.
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