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Pecan-Stuffed Cornish Hens

Remove giblets from hens; reserve for another use.
Rinse hens with cold water, and pat dry.
Sprinkle cavity of each with salt and pepper.
Secure neck skin to back with wooden pick;
lift wing tips up and over back so they are tucked under hen.

Lightly stuff cavity of hens with Pecan Dressing; close cavity,
and secure with wooden picks. Tie leg ends to tail with string.
Brush hens with half of butter, and sprinkle generously with pepper.
Combine remaining butter with brandy; set aside.

Place hens, breast side up, in a large shallow baking pan.
Arrange any remaining dressing around hens in baking pan.
Bake at 350 degrees for 1 to 1 1/2 hours, depending on size
of hens; baste every 10 minutes with brandy mixture. Garnish with parsley.

* Pecan Dressing:

1/3 cup unsweetened apple juice
2 tablespoons apricot, peach, or plum flavored brandy
2 tablespoons butter or margarine
1 cup corn bread stuffing mix
2 tablespoons chopped pecans

Combine apple juice, brandy, and butter in a large saucepan;
cook over medium heat, stirring occasionally, until butter melts.
Add stuffing mix and pecans, stirring lightly.

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