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Cornish Hens with Apple-Raisin Stuffing

A special holiday entrée for eight that needs just 30 minutes of preparation.

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  • Prep Time 30 min
  • Total Time 1 hr 45 min
  • Servings 8

Ingredients

Stuffing

3
tablespoons butter or margarine
1/2
cup chopped green onions (8 medium)
1
red baking apple, unpeeled, chopped
4
cups unseasoned dry bread cubes
1/2
cup raisins
1/4
teaspoon salt
1/4
teaspoon ground allspice
1/4
cup apple juice

Cornish Hens

4
Cornish game hens (24 oz each), thawed if frozen
1/4
teaspoon salt
1/8
teaspoon pepper
1/4
cup apple jelly
2
tablespoons butter or margarine

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. In 10-inch skillet, melt 3 tablespoons butter over medium-high heat. Add onions and apple; cook and stir until tender. Stir in remaining stuffing ingredients. In ungreased 15x10x1-inch pan, spread stuffing.
  • 2 Split each game hen in half. Sprinkle lightly with salt and pepper. Place hen halves, skin side up, over stuffing. In 1-quart saucepan, melt jelly with 2 tablespoons butter over low heat; brush over hens.
  • 3 Bake uncovered 1 hour to 1 hour 15 minutes or until hens are fork-tender and until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
810
(
Calories from Fat
390),
% Daily Value
Total Fat
44g
44%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
260mg
260%;
Sodium
780mg
780%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
16g
16%
),
Protein
48g
48%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
15%;
Iron
30%;
Exchanges:
3 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*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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