Directions:
- Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter.
- Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes.
- Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.58 Kcal (2862 kJ) | ||
| Calories from fat | 385.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.85g | 66% | |
|---|---|---|---|
| Cholesterol | 177.69mg | 59% | |
| Sodium | 717.51mg | 30% | |
| Potassium | 868.7mg | 18% | |
| Total Carbs | 35.87g | 12% | |
| Sugars | 21.61g | 86% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 39.76g | 80% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.4mg | 19% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 183.49 Kcal (768 kJ) | ||
| Calories from fat | 103.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 66% | |
|---|---|---|---|
| Cholesterol | 47.69mg | 59% | |
| Sodium | 192.59mg | 30% | |
| Potassium | 233.18mg | 18% | |
| Total Carbs | 9.63g | 12% | |
| Sugars | 5.8g | 86% | |
| Dietary Fiber | 1.16g | 17% | |
| Protein | 10.67g | 80% | |
| Vitamin C | 2.9mg | 18% | |
| Iron | 0.9mg | 19% | |
| Calcium | 16.9mg | 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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