In a medium skillet, heat the 2 tablespoons of the butter over medium-low heat. Saute the leeks for 8 to 10 minutes, until softened. Add the apples and cook for 3 minutes more. In a medium bowl combine the leek mixture with the sage, parsley, cornbread and enough broth to moisten. Season with salt and pepper to taste.
Preheat the oven to 400 degrees F. Stuff the birds with the cornbread mixture and tie the legs of each hen together with kitchen twine. Melt the remaining butter. Brush the birds all over with butter and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of herbs and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	234.52 Kcal (982 kJ)
Calories from fat	112.8 Kcal
		% Daily Value*
Total Fat	12.53g	19%
Cholesterol	131.64mg	44%
Sodium	94.08mg	4%
Potassium	389.04mg	8%
Total Carbs	3.95g	1%
Sugars	1.87g	7%
Dietary Fiber	0.57g	2%
Protein	24.86g	50%
Vitamin C	3.9mg	7%
Vitamin A	0.1mg	4%
Iron	1.5mg	8%
Calcium	28.3mg	3%

Amount Per 100 g
Calories	126.05 Kcal (528 kJ)
Calories from fat	60.63 Kcal
		% Daily Value*
Total Fat	6.74g	19%
Cholesterol	70.75mg	44%
Sodium	50.56mg	4%
Potassium	209.1mg	8%
Total Carbs	2.12g	1%
Sugars	1.01g	7%
Dietary Fiber	0.31g	2%
Protein	13.36g	50%
Vitamin C	2.1mg	7%
Vitamin A	0.1mg	4%
Iron	0.8mg	8%
Calcium	15.2mg	3%

* 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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