Cornish Game Hens With Apricot-Fig Stuffing Recipe

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Cornish Game Hens With Apricot-Fig Stuffing
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Ingredients
20
Count
Nutrition
1155
Calories
Total time
36
Minutes
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Ingredients:

Directions:

  1. Hens:.
  2. Preheat an oven to 400°F
  3. Rinse the birds and pat dry.
  4. Rub inside and out with the salt and pepper, then with the sage/thyme and rosemary.
  5. Discard the herbs or, if you prefer, leave some of them clinging to the skin or tucked under the skin. (This is my preference).
  6. Stuffing:.
  7. Place half of the bread chunks in a large bowl mixed with the dried figs and apricots, rosemary, thyme, walnuts, salt and pepper and set aside.
  8. In a small saucepan over medium heat, melt the butter.
  9. Add the onion and garlic and sauté until translucent, 4 to 6 minutes.
  10. Add the boiling water and pour the mixture over the stuffing mixture, turning it to soak all the pieces, about 10 minutes.
  11. Mix stuffing well with your hands, forming a bit of a 'paste'.
  12. Remove 1/2 cup of the paste and set aside.
  13. Add the remainder of the bread chunks to the main stuffing mixture and stir lightly to incorporate.
  14. Spoon 1/4 to 1/3 cup stuffing into the cavity of each bird. Do not pack the cavities too full.
  15. Gently slip your fingers between the skin and the meat of the breast to make a pocket, and tuck some of the 'paste' stuffing under the skin and gently massage the breast of the bird to even it out.
  16. Tie the legs together with kitchen string and tuck the wings under the breasts.
  17. Place the birds, breast side up, on a rack in a roasting pan and roast for 35 minutes.
  18. Glaze:.
  19. In a small saucepan over low heat, combine the jam and vinegar and heat, stirring occasionally, until a syrup forms, 3 to 4 minutes.
  20. Remove the birds from the oven and, using a pastry brush, coat them with the glaze.
  21. Return the birds to the oven and roast until the juices run clear when the thickest part of the thigh is pierced with the tip of a knife, about 20 - 30 minutes more.
  22. Remove the birds from the oven, garnish with rosemary sprigs and serve. Serves 4.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1155.44 Kcal (4838 kJ)
Calories from fat 230.73 Kcal
% Daily Value*
Total Fat 25.64g 39%
Cholesterol 225.12mg 75%
Sodium 2427.51mg 101%
Potassium 1506.38mg 32%
Total Carbs 155.01g 52%
Sugars 46.63g 187%
Dietary Fiber 14.11g 56%
Protein 73.25g 147%
Vitamin C 12.7mg 21%
Iron 13.3mg 74%
Calcium 438.8mg 44%
Amount Per 100 g
Calories 192.89 Kcal (808 kJ)
Calories from fat 38.52 Kcal
% Daily Value*
Total Fat 4.28g 39%
Cholesterol 37.58mg 75%
Sodium 405.25mg 101%
Potassium 251.48mg 32%
Total Carbs 25.88g 52%
Sugars 7.78g 187%
Dietary Fiber 2.35g 56%
Protein 12.23g 147%
Vitamin C 2.1mg 21%
Iron 2.2mg 74%
Calcium 73.2mg 44%

* 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

  • 24.4
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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