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Game Hens with Fruit-and-Sausage Stuffing Recipe

Game Hens with Fruit-and-Sausage Stuffing Recipe

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Game Hens with Fruit-and-Sausage Stuffing

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Ingredients

Count

Nutrition

928

Calories

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Ingredients:

Serving

2 (1 1/2-lb) rock cornish game hens
tsp southern france spice mix
1 tsp olive oil
1/4 cup chopped shallots
2 cups (1-inch) french bread cubes (about 2 slices)
1 cup chopped peeled rome apple
1/4 lb diced smoked turkey sausage
1/4 cup dried cranberries
1/4 cup coarsely chopped pitted prunes
1 tsp southern france spice mix
1/4 tsp pepper
1/8 tsp salt
4 (1/2-inch- thick) slices french bread
1/4 cup boiling water
2 tbsp dried cranberries
2 tbsp chopped shallots
6 black peppercorns
1 cup apple juice
1 cup cranberry juice cocktail
2 tbsp dry red wine
2 tsp cornstarch
1/2 tsp fresh lemon juice
1/8 tsp southern france spice mix
chopped fresh parsley (optional)
fresh sage (optional)

Directions:

Preheat oven to 350°.
For the hens: Remove and reserve giblets and necks from hens. Rinse hens under cold water, and pat dry. Halve hens lengthwise; trim excess fat. Loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat. Rub 1/2 teaspoon Southern France Spice Mix beneath skin of each hen half. Set aside.
For the stuffing: Heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup shallots; sauté 2 minutes. Add bread cubes and next 7 ingredients (bread cubes through salt); cook 1 minute, stirring until well-blended. Remove from heat.
Arrange bread slices in a 13 x 9-inch baking dish. Spoon 3/4 cup stuffing mixture onto each bread slice. Place 1 hen half, skin side up, over each mound of stuffing mixture. Bake at 350° for 45 minutes.
For the sauce: Combine boiling water and 2 tablespoons cranberries in a small bowl. Let stand 30 minutes. Drain.
Cook giblets, necks, 2 tablespoons shallots, and peppercorns in a large nonstick skillet over medium-high heat until browned. Add apple and cranberry juices; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until reduced to 1 cup. Strain through a sieve over a bowl; discard solids. Return liquid to skillet. Combine wine and cornstarch in a bowl; stir well. Add cornstarch mixture, rehydrated cranberries, lemon juice, and 1/8 teaspoon Southern France Spice Mix to skillet. Bring to a boil. Cook 1 minute or until thick; stir constantly. Serve with hens and stuffing. Garnish with parsley and sage, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	927.54 Kcal (3883 kJ)
Calories from fat	303.41 Kcal
		% Daily Value*
Total Fat	33.71g	52%
Cholesterol	278.21mg	93%
Sodium	971.39mg	40%
Potassium	665.28mg	14%
Total Carbs	104.94g	35%
Sugars	44.21g	177%
Dietary Fiber	5.21g	21%
Protein	53.75g	107%
Vitamin C	63.4mg	106%
Iron	7.4mg	41%
Calcium	73.3mg	7%

Amount Per 100 g
Calories	153.34 Kcal (642 kJ)
Calories from fat	50.16 Kcal
		% Daily Value*
Total Fat	5.57g	52%
Cholesterol	46mg	93%
Sodium	160.59mg	40%
Potassium	109.99mg	14%
Total Carbs	17.35g	35%
Sugars	7.31g	177%
Dietary Fiber	0.86g	21%
Protein	8.89g	107%
Vitamin C	10.5mg	106%
Iron	1.2mg	41%
Calcium	12.1mg	7%

* 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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