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Cornish Hen with Bulgur-Bacon Stuffing

Use this recipe when you need a special occasion dinner for two.

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  • Prep Time 25 min
  • Total Time 2 hr 10 min
  • Servings 2

Ingredients

1
slice bacon, chopped
1
small onion, chopped (1/4 cup)
1/4
cup water
1
teaspoon chicken bouillon granules
3
tablespoons uncooked bulgur
1/4
cup shredded zucchini
1/4
cup chopped fresh mushrooms
1/2
teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1
Rock Cornish hen (1 1/2 lb)
1
tablespoon butter or margarine, melted

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LOCATION

Directions

  • 1 In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.
  • 2 Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter.
  • 3 Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
  • 4 Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
405
(
Calories from Fat
245 ),
% Daily Value
Total Fat
27 g
27 %
(Saturated Fat
9 g,
9 %
),
Cholesterol
165 mg
165 %;
Sodium
790 mg
790 %;
Total Carbohydrate
15 g
15 %
(Dietary Fiber
3 g
3 %
),
Protein
29 g
29 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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