MMMMM----------------------------HENS--------------------------------- 2 Cornish game hens; halved -lengthwise 1 1/2 ts Dijon mustard For Stuffing: Heat oil in heavy medium skillet over medium heat. Add onion and celery; saute until onion is translucent, about 5 minutes. Mix in remaining ingredients; stir until heated through. Remove skillet from heat. Season stuffing with salt and pepper. Cool slightly. For Hens: Preheat oven to 375F. Grease 13 x 9x2-inch baking dish. Season hens with salt and pepper. Place skin side down on work surface. Pack 1/4 of stuffing into each cavity. Arrange hens stuffing side down in prepared dish. Brush with mustard. Roast hens until golden brown and juices run clear when thighs are pierced, about 45 minutes. Transfer hens to platter and serve. Serves 2. Bon Appetit October 1993
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|Serving Size: 1 Serving (708g)|
|Recipe Makes: 1|
|Calories from Fat: 434 (35%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 191.8mg||59 %|
|Sodium 3529.1mg||122 %|
|Potassium 1375.8mg||36 %|
|Total Carbohydrate 130.3g||38 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 120.2g|
|Protein 67.7g||97 %|
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Calories per serving: 1242
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