6 Cornish hens 

salt and pepper 

Pecan Stuffing 

1/2 c. melted butter 

1/4 c. apricot brandy 

Remove giblets and reserve for other use. Rinse hens with cold water and pat dry.  Sprinkle each cavity with salt and pepper to taste. Secure neck skin and tuck wings of each hen.  Lightly stuff each cavity pecan stuffing. Close cavities and secure with toothpicks.  Brush hens with butter and pepper generously.  Combine remaining butter with brandy.  Place hens, breast side up, in a large shallow baking pan.  Bake at 350 degrees for 1 1/2 hours, basting every 10 minutes with brandy mixture. 

Pecan Stuffing 

1 c. unsweetened apple juice

1/4 c. apricot, peach or plum flavored brandy

1/4 c. butter or margarine

1 ( 8 oz.) pkg. cornbread stuffing mix

3/4 c. chopped pecans 

Combine apple juice, brandy and butter in a large saucepan.  Cook over medium heat, stirring occasionally, until butter melts. Add stuffing mix and pecans, stirring lightly. Yields enough stuffing or 6 Cornish hens. 

Note: stuffing may be used to stuff a 6 to 7 pound baking hen