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Name: Maple-Glazed Stuffed Cornish Hens
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Water (up to 2); 2 tb Chopped pecans or walnuts; 1/8 ts Dried thyme or marjoram;; 2 Cornish game hens; 1- to 1; 2 ts Dijon-style mustard; 2 Green onions; thinly sliced; 2 sl Bacon; 1 sm Leek -or-; 2 tb Maple syrup; 1 ts Margarine or butter; melted; 3/4 c Dry bread cubes; 1 tb Margarine or butter; melted; 1 ds Pepper

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INGREDIENTS

1 tb Water (up to 2)
2 tb Chopped pecans or walnuts
1/8 ts Dried thyme or marjoram;
2 Cornish game hens; 1- to 1
2 ts Dijon-style mustard
2 Green onions; thinly sliced
2 sl Bacon
1 sm Leek -or-
2 tb Maple syrup
1 ts Margarine or butter; melted
3/4 c Dry bread cubes
1 tb Margarine or butter; melted
1 ds Pepper

Servings

INSTRUCTIONS

Better Homes and Gardens Cooking for Two In a medium skillet cook the bacon till crisp. Remove bacon and drain on paper towel. Crumble bacon and set aside. Reserve 1 tablespoon of bacon drippings in skillet. Cook the leek or green onions and pecans or walnuts in reserved bacon drippings over medium heat till leek is tender and nuts are toasts; remove from heat. Stir in the bacon, thyme or marjoram, and pepper. Stir in bread cubes. Drizzle enough water over bread mixture to moisten, tossing lightly till mixed. Rinse hens and pat dry. Lightly season the cavities with salt and pepper. Lightly stuff the hens with the bread mixture. Skewer neck skin, if present to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail. Place hens, breast side up, on a rack in a shallow roasting pan. Brush with margarine or butter; cover loosely with foil. Roast in a 375 degree F. oven for 1 hour. Mix in a small bowl maple syrup, margarine, and Dijon-style mustard. Brush some of the mixture on the hens. Roast hens uncovered, about 30 minutes more or until tender and no pink remains, brushing with syrup twice. NOTE: I start brushing the hens with the baste 1 hour before they are done. Ive made this also without the stuffing and it is excellent "with or without". Posted to EAT-L Digest by Al & Diane Johnson on Sep 5, 1997

NOTES

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Maple-Glazed Stuffed Cornish Hens

1 tb Water (up to 2)
2 tb Chopped pecans or walnuts
1/8 ts Dried thyme or marjoram;
2 Cornish game hens; 1- to 1
2 ts Dijon-style mustard
2 Green onions; thinly sliced
2 sl Bacon
1 sm Leek -or-
2 tb Maple syrup
1 ts Margarine or butter; melted
3/4 c Dry bread cubes
1 tb Margarine or butter; melted
1 ds Pepper

Better Homes and Gardens Cooking for Two    In a medium skillet cook the bacon till crisp. Remove bacon and drain on  paper towel. Crumble bacon and set aside. Reserve 1 tablespoon of bacon  drippings in skillet. Cook the leek or green onions and pecans or walnuts  in reserved bacon drippings over medium heat till leek is tender and nuts  are toasts; remove from heat. Stir in the bacon, thyme or marjoram, and  pepper. Stir in bread cubes. Drizzle enough water over bread mixture to  moisten, tossing lightly till mixed. Rinse hens and pat dry. Lightly season  the cavities with salt and pepper. Lightly stuff the hens with the bread  mixture. Skewer neck skin, if present to back of each hen. Twist wing tips  under back, holding skin in place. Tie legs to tail. Place hens, breast  side up, on a rack in a shallow roasting pan. Brush with margarine or  butter; cover loosely with foil. Roast in a 375 degree F. oven for 1 hour.    Mix in a small bowl maple syrup, margarine, and Dijon-style mustard. Brush  some of the mixture on the hens. Roast hens uncovered, about 30 minutes  more or until tender and no pink remains, brushing with syrup twice.    NOTE: I start brushing the hens with the baste 1 hour before they are done.  Ive made this also without the stuffing and it is excellent "with or  without".    Posted to EAT-L Digest  by Al & Diane Johnson <johnson@NEGIA.NET> on Sep 5,  1997

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 1 Servings

Calories: 839
Calories from Fat: 372 (44%)

Amt Per Serving		% DV

	Total Fat 41.3g	55 %
	Saturated Fat 10.7g	54 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 8.2g
Cholesterol 38.1mg		12 %
Sodium 1562mg		54 %
Potassium 392.7mg		10 %
Total Carbohydrate 93.6g		28 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 87.4g
Protein 23g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 839

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