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Bulgur, Herb, and Feta Stuffed Cornish Hens Recipe

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Bulgur, Herb, and Feta Stuffed Cornish Hens
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Ingredients
21
Count
Nutrition
777
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
  2. Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
  3. Preheat the oven to 450 degrees F.
  4. Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
  5. Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
  6. Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
  7. To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
  8. Charred Tomato Coulis:
  9. Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
  10. Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.
  11. Yield: about 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 777.4 Kcal (3255 kJ)
Calories from fat 472.56 Kcal
% Daily Value*
Total Fat 52.51g 81%
Cholesterol 285.44mg 95%
Sodium 2626.01mg 109%
Potassium 1248.18mg 27%
Total Carbs 13.23g 4%
Sugars 6.11g 24%
Dietary Fiber 3.59g 14%
Protein 58.6g 117%
Vitamin C 33.4mg 56%
Vitamin A 0.7mg 25%
Iron 92.2mg 512%
Calcium 164mg 16%
Amount Per 100 g
Calories 135.95 Kcal (569 kJ)
Calories from fat 82.64 Kcal
% Daily Value*
Total Fat 9.18g 81%
Cholesterol 49.92mg 95%
Sodium 459.23mg 109%
Potassium 218.28mg 27%
Total Carbs 2.31g 4%
Sugars 1.07g 24%
Dietary Fiber 0.63g 14%
Protein 10.25g 117%
Vitamin C 5.8mg 56%
Vitamin A 0.1mg 25%
Iron 16.1mg 512%
Calcium 28.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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