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Golden Cornish Hens With Mushroom Stuffing Recipe
|Minced onion||1⁄8 Cup (2 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Soft bread||3⁄4 Cup (12 tbs)|
|Crushed sage leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄8 Teaspoon|
|Sliced mushrooms||1⁄4 Cup (4 tbs), drained|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chablis||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1355 Calories from Fat 761
% Daily Value*
Total Fat 86 g132.4%
Saturated Fat 52.2 g260.8%
Trans Fat 0 g
Cholesterol 217.7 mg
Sodium 1226.9 mg51.1%
Total Carbohydrates 114 g38%
Dietary Fiber 2.2 g8.9%
Sugars 15.2 g
Protein 15 g30.8%
Vitamin A 59.3% Vitamin C 6.2%
Calcium 114.3% Iron 13.3%
*Based on a 2000 Calorie diet
In skillet cook onion and celery in butter or margarine until onion is tender.
Stir in 1/4 to 1/3 of bread cubes.
Turn into deep bowl; add remaining ingredients and toss until all cubes are well covered.
Stuff Cornish hens just before roasting; do not pack.
Baste: Melt butter or margarine in saucepan; add all ingredients.
Heat to simmer; keep warm.
After stuffing Cornish hen, tie legs together to hold in stuffing; place hen, breastside up, upon rack in open, shallow pan.
Roast at 325 to 350 degrees for 60 to 70 min.
Brush hen 3 or 4 times with baste.