Stuffed Cornish Hens Recipe




 Maple syrup3 Tablespoon
 Melted unsalted butter2 Teaspoon
 Frozen chopped spinach10 Ounce, thawed and squeezed dry (1 Package)
 Pear1 Large, peeled and chopped
 Chopped pecans1⁄4 Cup (4 tbs)
 Red onion2 Tablespoon, chopped
 Salt1⁄2 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Ground pepper To Taste
 Cornish game hens2

Nutrition Facts

Serving size: Complete recipe

Calories 1561 Calories from Fat 864

% Daily Value*

Total Fat 98 g150.2%

Saturated Fat 26 g130.2%

Trans Fat 0 g

Cholesterol 504.3 mg

Sodium 1492.6 mg62.2%

Total Carbohydrates 84 g27.9%

Dietary Fiber 17.2 g68.7%

Sugars 53.9 g

Protein 94 g188.2%

Vitamin A 548.4% Vitamin C 156.5%

Calcium 41.9% Iron 74.4%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350°F. Place a rack in a roasting pan.
2. Combine 2 tablespoons of the maple syrup and the melted butter in a small bowl until smooth; set aside.
3. To make the stuffing, combine the remaining 1 tablespoon maple syrup, the spinach, pear, pecans, red onion, salt, nutmeg, and pepper in a medium bowl. Spoon half the filling into the main cavity of each of the hens. Tie the legs together with kitchen string to seal the stuffing inside.
4. Place the hens on the rack in the roasting pan. Baste with some of the syrup and butter mixture. Bake, basting every 15 minutes with the syrup and butter mixture, until an instant-read thermometer inserted in a thigh registers 180°F, about 1 hour 15 minutes. (When there is no longer any syrup and butter mixture, continue to baste the hens with the pan juices.)
5. Transfer the hens to a carving board; let stand about 5 minutes. Cut each hen in half along the breastbone, so that each piece has a leg and thigh. Pour the pan juices into a measuring cup and skim off any fat.