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I was going to talk about football snacks or little nibbles to eat in front of the TV, but, I don't watch football so i nixed that idea for someone who does watch football. lately, I've been a quest to find a simple, elegant alternative to turkey as I no longer have a roasting pan or rack or a meat thermometer.  I began looking at smaller birds....

What's For Dinner is a community diary scheduled every Saturday night around 7:30 EST or 4:30 PST. We talk about food, share recipes and anecdotes. So, leave your politics at the door, pour yourself a drink and relax.


1 wild duck
1 stalk celery, cutup
Melted butter
Rosemary, marjoram
1 sm. onion
1 sprig parsley
Salt and pepper
2 tbsp. currant jelly

Preheat oven to 425 degrees. Place onion, celery, and parsley in cavity. If the duck has been split down the back for cleaning, tie the cavity together with string. Place the duck on a piece of heavy-duty aluminum foil large enough to cover it completely. Brush duck with butter and sprinkle with seasonings. Bring up foil around the duck and seal the edges with a double fold. Place in a shallow pan and roast for 1 and 3/4 hours. Remove the onion and celery from the cavity. Pour juice from the bird into a small saucepan and cook until brown. Add 2 tablespoons of currant jelly and canned consomme until the proper consistency is attained.

Then, i went shopping for duck and found to my surprise it's still too big for my 8x8x2 pyrex dish and it's almost $15.00! so, I nixed that idea.

Next, I tried finding cornish game hens, couldn't find any at my local big name store but, found a good recipe.


Original recipe makes 4 servings Change Servings Makes  servings US Metric Adjust Recipe (Help)

2 Cornish game hens

1/2 cup melted butter

1/2 onion, chopped

1/2 stalk celery, chopped

1/4 green bell pepper, chopped

1 (4.5 ounce) can mushrooms, drained and chopped

2 cloves garlic, minced

1 tablespoon dried basil

1 teaspoon dried oregano

1 tablespoon chopped fresh parsley

1/4 cup melted butter
Check All Add to Shopping List .Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
3.Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
4.Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

I still haven't decided what to cook for Thanksgiving. Next week, i'll explore fish recipes for holiday cooking. So, What's for dinner at your house?.


For Thanksgiving Dinner, I like to eat....

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