| Party Poussins
An alternative to turkey for Christmas dinner
| 4 | poussins |
| For the Stuffing: | |
| 125 g | dried apricots |
| butter | |
| 1 | onion, finely chopped |
| 2 stick(s) | celery, finely chopped |
| 1 large | lemon, grated rind and juice |
| 50 g | pecans, chopped |
| salt | |
| black pepper, freshly ground | |
| 100 g | fresh breadcrumbs, brown |
| 2 | eggs, beaten |
| For the Glaze: | |
| 45 ml | clear honey |
| 1 large | juicy lemon, rind and juice |
| 15 ml | medium dry sherry |
| strips of rindless streaky bacon |
Method
Soak the apricots overnight, if you’re feeling lavish do it in sherry.
Melt the butter in a pan and sauté the onion until soft. Add the celery and cook for a minute or two.
Mix all the other stuffing ingredients and add an extra knob of butter.
Using a piping bag without a nozzle, fill the poussin cavities and secure with a poultry pin.
Place some strips of streaky bacon over the breasts of the birds.
Preheat oven to 200°C.
Cook in oven for about 50 minutes depending on the size of the birds.
Meanwhile mix the glaze ingredients together and brush over the birds for the final 15 minutes of cooking time.
Melt the butter in a pan and sauté the onion until soft. Add the celery and cook for a minute or two.
Mix all the other stuffing ingredients and add an extra knob of butter.
Using a piping bag without a nozzle, fill the poussin cavities and secure with a poultry pin.
Place some strips of streaky bacon over the breasts of the birds.
Preheat oven to 200°C.
Cook in oven for about 50 minutes depending on the size of the birds.
Meanwhile mix the glaze ingredients together and brush over the birds for the final 15 minutes of cooking time.
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Author: heikea 
  member since 09/03/2008 
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