Rock Cornish Game Hens With Prune Stuffing

By á-170456

Ingredients

• 18 pitted prunes
• Dry sherry to cover prunes
• 6 cornish hens - (1 lb ea) (or 3 two-pound chickens)
• 1 tablespoon canola oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons currant jelly
• 2 tablespoons sherry

Details

Servings 6

Preparation

Step 1

Place prunes in bowl. Marinate in sherry overnight.

Preheat oven to 425 degrees.

Wash hens. Season cavities with salt and pepper. Drain prunes. Stuff 3 prunes in 1-pound hens or 6 prunes in 2-pound hens. Close with toothpicks. Tie legs together. Place in baking dish on rack. Brush with oil, salt, and pepper, and place in oven. Bake 25 minutes.

Melt jelly with 2 tablespoons sherry. Brush hens with glaze and bake 10 minutes. Repeat. Bake 45 minutes in all. If using 2-pound hens, cut in half down the middle. Arrange hens with 3 prunes under each half. Remove toothpicks and untie legs.

This recipe yields 6 servings. Serving size: 1/2 (2-pound) bird or 1 (1-pound) bird.

Exchanges Per Serving: 4 Lean Meat, 1 Fat, 1 Fruit.

Nutrition Facts: Calories 355; Calories from Fat 149; Total Fat 17g; Saturated Fat 1g; Cholesterol 52mg; Sodium 245mg; Without Added Salt 67mg; Carbohydrate 23g; Dietary Fiber 2g; Sugars 16g; Protein 28g.