Grape Stuffed Cornish Game Hens With Orange Butter Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Cornish game hens2
 Finely grated orange peel1 Tablespoon
 Minced ginger1 Teaspoon
 Minced shallot1 Teaspoon
For stuffing
 Butter2 Tablespoon (1/4 Stick)
 Onion1⁄2 , chopped to make 3/4 cup
 White bread slice2 , crusts trimmed, cubed (Day Old)
 Minced fresh parsley2 Tablespoon
 Dried thyme1⁄2 Teaspoon
 Seedless red grapes/Black grapes1⁄2 Cup (8 tbs)
 Freshly ground pepper To Taste
 Butter2 Tablespoon, melted (1/4 Stick)
 Soy sauce1 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1625 Calories from Fat 1043

% Daily Value*

Total Fat 116 g179.1%

Saturated Fat 49.6 g248.1%

Trans Fat 0 g

Cholesterol 611.8 mg

Sodium 1776.4 mg74%

Total Carbohydrates 53 g17.6%

Dietary Fiber 6.8 g27%

Sugars 16 g

Protein 89 g178.1%

Vitamin A 96.4% Vitamin C 130.9%

Calcium 21.4% Iron 55.1%

*Based on a 2000 Calorie diet

Directions

Make pocket in breast of each hen by carefully loosening skin with fingers.
Combine 2 tablespoons butter with orange peel, ginger and shallot in small bowl and mix until smooth.
Place half of butter mixture in each pocket and spread evenly by gently pressing down on skin with fingertips.
For stuffing: Melt 2 tablespoons butter in saucepan over low heat.
Add onion and saute until golden, about 7 minutes.
Add bread, parsley and thyme and mix well.
Blend in grapes.
Taste and season with salt and pepper.
Stuff hens with mixture and truss securely.
Position rack in lower third of oven and preheat to 425°F.
Combine melted butter and soy sauce in small bowl.
Brush over hens.
Arrange hens on sides on rack in roasting pan.
Roast 10 minutes.
Turn hens to other side and roast 10 minutes.
Reduce oven temperature to 375°F.
Turn hens breast side up and continue roasting until juices run clear when pricked with a fork, about 40 minutes.
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