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Cranberry Stuffed Cornish Hens Recipe
|Chopped cranberries||2⁄3 Cup (10.67 tbs)|
|Shredded orange peel||1 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Toasted raisin bread cubes||3 Cup (48 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Orange juice||4 Teaspoon|
|Cornish game hens||6 Pound (4 Cornish Game Hens, 1- To 1 1/2 Pound Each)|
|Cooking oil||1 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 7982 Calories from Fat 3934
% Daily Value*
Total Fat 435 g670%
Saturated Fat 123.4 g617.1%
Trans Fat 0 g
Cholesterol 2813.5 mg
Sodium 4879.5 mg203.3%
Total Carbohydrates 477 g159%
Dietary Fiber 32.7 g130.7%
Sugars 196.7 g
Protein 525 g1050.1%
Vitamin A 78.3% Vitamin C 117.2%
Calcium 33.6% Iron 199.8%
*Based on a 2000 Calorie diet
Add raisin bread cubes; sprinkle with 2 tablespoons melted butter or margarine and the 4 teaspoons orange juice.
Toss lightly to mix.
Season cavities of hens with salt.
Lightly stuff birds with cranberry mixture.
Pull neck skin to back of each bird and fasten securely with a small skewer.
Te legs to tail; twist wing tips under back.
Place Cornish game hens, breast side up, on a rack in shallow roasting pan.
Brush hens with cooking oil; cover loosely with foil.
Roast at 375° for 30 minutes.
Combine the 1/4 cup orange juice and 2 tablespoons melted butter or margarine.
Uncover birds; baste with orange juice mixture.
Roast, uncovered, till done (drumstick can be twisted easily), about 1 hour longer; baste once or twice with orange juice mixture.