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Pheasant with Cranberry-Apple Stuffing

   Sprinkle the pheasants inside and out with salt and pepper. In a large mixing bowl, mix the stuffing ingredients. Use 1/2 cup of the stuffing for each bird. Place the rest of the stuffing in a greased 1-quart casserole. Place the pheasants in a small, deep roaster and add 1 cup of water to he pan. Cover with a lid or with a tent of foil. bake in a preheated 350 F. oven for 2 hours, or until the meat comes away from base of leg bone., Bake the casserole of stuffing in the same oven for the last 30 minutes.
Cranberry-Apple Stuffing:
  In a large mixing bowl, mix the cooked rice, celery, apples, and cranberries.
Variation: As a substitute for Uncle Ben's seasoned long-grain and wild rice, use 1 cup cooked wild rice and 1 cups cooked long-grain rice seasoned with salt and pepper to taste, 1/4 t. thyme, 1 T. chopped chives, and 1 T. chopped celery leaves.

Serves 4

2 (1-pound) pheasants, fresh thawed
salt
freshly ground black pepper
Cranberry-Apple Stuffing:
2 cups cooked Uncle Ben's seasoned long-grain and wild rice
1 c. chopped celery
2 c. chopped apples
2 c. fresh cranberries, cut in half

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

Betty Groff's Country Goodness Cookbook More info. and/or Buy

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