1 cup dried cherries or cranberries
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onion
1/3 cup chopped celery
4 cups bread cubes or stuffing mix
1 egg, lightly beaten
1 cup chicken broth
Salt and pepper to taste
4 Cornish game hens or 1 (2- to 3-pound) chicken
Honey Glaze (recipe follows)
Mix the liqueur and dried cherries in a small bowl. Let stand for 15 minutes or longer. Melt the butter in a skillet. Add the onion and celery and saute until tender. Place the onion mixture in a bowl. Add the bread cubes, egg, chicken broth and undrained cherries. Season with salt and pepper. Toss until well mixed. Spoon the stuffing into the cavities of the hens. Place the hens in a 9xl3-inch baking pan.
Bake at 350 degrees for 20 minutes. Baste with some of the Honey Glaze. Bake for 55 to 65 minutes or until cooked through, basting with Honey Glaze every 10 to 15 minutes.
Honey Glaze:
1/4 cup honey
1/4 cup cherry juice or cranberry juice
1/4 cup amaretto
1/4 cup packed light brown sugar
2 tablespoons butter or margarine
1/4 teaspoon Chinese five-spice powder*
Combine the honey, cherry juice, amaretto, brown sugar, butter and five-spice powder in a saucepan. Heat until the butter is melted, stirring occasionally.
Makes about 1 cup.
*Available in Chinese or specialty grocery stores. To make your own use equal amounts of cinnamon, star anise, cloves, fennel, and Szechuan Peppercorn. If Szechuan peppercorns aren't available, use freshly ground black peppercorns. Grind in blender.