Directions:
- Preheat oven to 425°F In skillet melt 2 tbsp butter over med heat.
- Add celery and shallots; cook, stirring often, until tender, about 4 minute Remove from heat; stir in rice, cherries, apricots, parsley, 1/2 tsp salt, and 1/8 tsp pepper.
- Rub hens with remaining butter; sprinkle with remaining salt and pepper.
- Fill cavities with stuffing.
- Place on rack in roasting pan.
- Roast 15 minute Reduce oven temp to 350F roast 45 minute.
- Stir 1 tbsp water into jam; brush over hens.
- Roast until meat thermometer inserted into thigh registers 180F, about 15 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.11 Kcal (1956 kJ) | ||
| Calories from fat | 130.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 22% | |
|---|---|---|---|
| Cholesterol | 226.7mg | 76% | |
| Sodium | 660.35mg | 28% | |
| Potassium | 888.88mg | 19% | |
| Total Carbs | 33.21g | 11% | |
| Sugars | 18.43g | 74% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 48.38g | 97% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3mg | 17% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 126.76 Kcal (531 kJ) | ||
| Calories from fat | 35.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 22% | |
|---|---|---|---|
| Cholesterol | 61.52mg | 76% | |
| Sodium | 179.2mg | 28% | |
| Potassium | 241.22mg | 19% | |
| Total Carbs | 9.01g | 11% | |
| Sugars | 5g | 74% | |
| Dietary Fiber | 0.76g | 11% | |
| Protein | 13.13g | 97% | |
| Vitamin C | 2.5mg | 15% | |
| Iron | 0.8mg | 17% | |
| Calcium | 15.6mg | 6% | |
* 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.
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