Favorite Fearless Entertaining Thanksgiving Recipes

Rosemary and Orange Cornish Game Hen

4 hens, clean as directed

Place in a generous sauce pan and heat:
Juice of 3 large oranges
1/4 cup chopped rosemary
1/2 cup brown sugar
2 cups salted butter

Once butter is melted, add:
4 washed oranges, cut into pieces small enough to stuff hen

Toss oranges in mixture, leave on medium to low heat until orange skin can be pierced, stirring as needed.
Remove from heat, spoon oranges into hen cavity.


Cook hens as directed, continuing to baste with balance of mixture.
Garnish with a slice of orange, pierced with a rosemary sprig.
Serves 4


Olive and Caper Stuffing Tower

1 pkg. of your favorite corn bread stuffing
1/2 C. capers, drained (liquid set aside)
1/2 C. olives, chopped (liquid set aside)
Butter

Using your favorite packaged dressing, substitute half of the required water or broth with the liquid from olives and capers.
Double the amount of butter the recipe calls for. Prepare on stove as instructed, remove from heat and add capers and olives.

Make sure stuffing is moist enough to stay molded. If not, continue to add small amounts of liquid until it is. Spray generously the inside of individual molds with cooking spray. Press stuffing firmly into each mold. Place molds on a cookie sheet and heat in oven shortly before serving.
Stuffing should easily slip out of mold.
Drizzle with a hot mushroom gravy, if desired, and serve.
Serves 6.


Asparagus Wrapped with Bacon Pastry

12-16 asparagus spears, snap off ends
4-6 strips of bacon
3 crescent rolls uncooked, laid flat, cut in half lengthwise
Olive oil

Lightly cook bacon in the microwave. Remove and place on top of crescent roll strip.
Roll asparagus in olive oil, bunch 3-4 spears together and twist and wrap bacon/dough together if needed.
Place bunches on a cookie sheet.
Cook at 350 degrees until tender and pastry is golden brown.
Makes 4-6 bunches.