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Stuffed Cornish Game Hens


Yield

Makes 8 servings

Ingredients

1 cup chicken broth
3/4 cup uncooked quick-cooking couscous
1 tablespoon butter
1/4 cup finely chopped shallots
1/4 cup diced celery
1/4 cup golden raisins
1/4 cup chopped dates
1/4 cup toasted pine nuts
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Nonstick cooking spray
4 Cornish game hens
2 tablespoons olive oil
Salt and black pepper
3/4 cup orange marmalade, thinned with 2 tablespoons water
Orange slices (optional)

Preparation

  1. Bring chicken broth to a boil in medium saucepan over medium heat. Remove from heat; stir in couscous. Let stand, covered, 5 minutes. Transfer couscous to large bowl; fluff with fork and set aside.
  2. In same saucepan, melt butter over medium heat. Add shallots and celery; cook, stirring frequently, until onion softens and begins to turn golden. Remove from heat; stir in raisins, dates, pine nuts, cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Add shallot mixture to couscous and stir until well incorporated. Let cool 10 minutes.
  4. Preheat oven to 450°F. Spray 11X7-inch baking pan with nonstick cooking spray. Fill hens with stuffing; place on pan. Lightly coat outside of hens with olive oil; season with salt and pepper.
  5. Roast hens 25 minutes. Reduce heat to 350° and continue to roast until hens are golden brown and juices run clear when pierced with a knife, about 25 minutes. Brush hens with marmalade during last 10 minutes of roasting. Transfer hens to large serving platter and garnish with orange slices, if desired.

Nutritional Information

Sodium 297 mg
Protein 33 g
Fiber 3 g
Carbohydrate 41 g
Cholesterol 176 mg
Saturated Fat 8 g
Total Fat 30 g
Calories from Fat 47 %
Calories 563

Dietary Exchange

Meat 5
Fruit 1/2
Starch 1
Fat 4

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