Cornish Hens Stuffed With Butternut Squash Recipe

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Cornish Hens Stuffed With Butternut Squash

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Ingredients:

Serving

4 cornish hens (cleaned, rinsed and patted dry )
1 1/2 cups butternut squash (1 package of frozen birds eye or similar)
1 medium onion, diced
1 red bell pepper, diced
1 celery rib, diced
2 cups wild rice
1/2 cup gorgonzola (crumbled )
1 tbsp fresh thyme (1 tsp dried )
1 tsp fresh rosemary (1/2 tsp dried )
2 tbsp butter (for for sauteing the vegetables)
salt
pepper
1 (6 oz) jar currant jelly (found right with other jams and jellies)
salt
pepper
1 cup chicken broth, to cook in

Directions:

Hens - Clean your hens, pat dry and set a side to take the chill off.
Stuffing.
Rice: Cook the rice according to package directions and once it is done, set to the side.
Vegetables: Melt 2 tablespoons of butter in a medium saute pan and heat to medium heat. Add the onion, pepper and celery and cook until soft. Mix in the squash and heat until warm. Mix in the seasoning, salt and pepper.
Combine: Add the vegetable mixture to the rice and add the cheese and mix well,.
Hens - Simply stuff the hens and place in a large casserole dish which I think works best. Add 1/2 cup chicken broth in the bottom of the dish. Half the way through cooking, I usually add the other 1/2 cup of broth. This just gives the hens a little moisture as they cook. NOTE: If you have extra stuffing, which you probably will - just bake in a small casserole dish. I always serve the extras on the side and there is never any leftovers.
Glaze - Mix the jelly with the salt and pepper and heat for 1 minute in the microwave. Brush on the hens. Also, brush 1-2 more times as the hens cook.
Bake - Heat the oven to 425 middle shelf and cook 15 minutes. Brush additional glaze on the hens and reduce the oven to 350 and cook for another 20-30 minutes or so (it really depends on the size of the hens). Right at the end, brush on the remaining glaze.
Serve - Remove from the oven and let rest 5-10 minutes before carving. Serve 1 hen per person, cut in half and just enjoy. I love serving this with sauteed kale or spinach with a little garlic, balsamic vinegar and butter; toasted bread, and nothing more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	567.52 Kcal (2376 kJ)
Calories from fat	135.39 Kcal
		% Daily Value*
Total Fat	15.04g	23%
Cholesterol	169.96mg	57%
Sodium	540.85mg	23%
Potassium	772.43mg	16%
Total Carbs	62.39g	21%
Sugars	5.43g	22%
Dietary Fiber	2.43g	10%
Protein	41.3g	83%
Vitamin C	33.4mg	56%
Vitamin A	1.1mg	36%
Iron	13.5mg	75%
Calcium	170.3mg	17%

Amount Per 100 g
Calories	148.57 Kcal (622 kJ)
Calories from fat	35.44 Kcal
		% Daily Value*
Total Fat	3.94g	23%
Cholesterol	44.49mg	57%
Sodium	141.59mg	23%
Potassium	202.21mg	16%
Total Carbs	16.33g	21%
Sugars	1.42g	22%
Dietary Fiber	0.64g	10%
Protein	10.81g	83%
Vitamin C	8.7mg	56%
Vitamin A	0.3mg	36%
Iron	3.5mg	75%
Calcium	44.6mg	17%

* 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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