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Roast Cornish Hens with Walnut Stuffing and Wine Sauce Recipe
|Bacon drippings||3 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Cooked bacon slices||6 , crumbled|
|Dry white bread cubes||3 Cup (48 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4026 Calories from Fat 1224
% Daily Value*
Total Fat 137 g210.1%
Saturated Fat 32.2 g161.1%
Trans Fat 0 g
Cholesterol 89.3 mg29.8%
Sodium 9179.7 mg382.5%
Total Carbohydrates 544 g181.3%
Dietary Fiber 18.6 g74.4%
Sugars 10.1 g
Protein 139 g278.1%
Vitamin A 14.9% Vitamin C 204.1%
Calcium 225% Iron 47.2%
*Based on a 2000 Calorie diet
Add vegetables to rest of stuffing ingredients; toss lightly with fork, to mix.
Use mixture to stuff hens.
Close openings in hens with wooden picks; tie legs together.
Arrange hens, breast side up, in a shallow roasting pan without a rack.
Preheat oven to 400F.
Make Basting Sauce.
Brush some over the hens.
Roast hens 1 hour, brushing occasionally with rest of sauce, until golden.
Discard string, wooden picks.
Arrange hens on round platter; keep warm.
Make Wine Sauce.
Garnish hens with watercress.
Makes 6 servings.