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Cornish Hens with Apple-Raisin Stuffing

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Cornish Hens with Apple-Raisin Stuffing
  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 8
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A special holiday entrée for eight that needs just 30 minutes of preparation.
Updated Dec 2, 2013

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

Steps

  • 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).

Tips from the Betty Crocker Kitchens

  • tip 1
    To split game hens, use a heavy-duty kitchen scissors or place the hens on a cutting board and use a large knife to cut through the birds.

Nutrition

810 Calories, 44g Total Fat, 48g Protein, 57g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
810
Calories from Fat
390
Total Fat
44g
67%
Saturated Fat
14g
68%
Trans Fat
1g
Cholesterol
260mg
87%
Sodium
780mg
33%
Potassium
690mg
20%
Total Carbohydrate
57g
19%
Dietary Fiber
2g
9%
Sugars
16g
Protein
48g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
30%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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