How to make it

  • Rinse the hens and dry well, set aside
  • Place butter or oil in a frying pan and melt, med high heat.
  • Add the mushrooms and cook, stirring constantly, until slightly brown. About 5 minutes.
  • Add celery and cook for another 4-5 minutes or until slightly soft.
  • Lower the heat and add the apples.Cooke until apples are tender.
  • Add the second amount of butter, broth and thyme. Heat until the broth starts to bubble.
  • Remove from heat and let cool.
  • Pour the broth mixture over the pecans/bread mixture. Mix well.
  • Stuff the hens, tie the legs together with butchers string. Brush with olive oil and place in 350º for one hour or until temp at thickest part of thigh is 165º.
  • Remove from pan and tent for 10 minutes.

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