Cook the rice in boiling water following directions on the package.
In a separate pan, sauté together the carrots, onions and celery.
When rice is almost cooked, add the sautéed vegetable mixture, chestnuts and cranberries, then spread out on a sheet tray to cool.
Pre-heat oven to 375° F.
Prepare the hens by seasoning the interior body cavity with salt and pepper.
Spoon liberal spoonfuls of the wild rice mixture into the hens.
Divide the Chavrie® logs into 4 slices.
Insert one slice of Chavrie® log into each hen.
Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (609g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 509 (50%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 19.1g||96 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 361.8mg||111 %|
|Sodium 412mg||14 %|
|Potassium 1115.7mg||29 %|
|Total Carbohydrate 56.1g||16 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 51.1g|
|Protein 68g||97 %|
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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.
Calories per serving: 1026
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