Honey-Glazed Hens with Fruit Stuffing

Honey-Glazed Hens with Fruit Stuffing requires about 1 hour and 30 minutes from start to finish. This recipe makes 4 servings with 1298 calories, 101g of protein, and 86g of fat each. For $4.31 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. It is brought to you by Taste of Home. If you have ground allspice, butter, celery, and a few other ingredients on hand, you can make it. 18 people have made this recipe and would make it again. It works well as a main course. Overall, this recipe earns an excellent spoonacular score of 82%. Honey-Glazed Hens with Fruit Stuffing for Two, Glazed Cornish Hens with Pecan-Rice Stuffing, and Glazed Cornish Hens With Pomegranate-Rice Stuffing are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

4 cups cubed day-old bread

2 tablespoons butter, melted

1/4 cup chopped celery

4 Cornish game hens (20 to 24 ounces each)

1/2 cup dried fruit bits

1/8 teaspoon ground allspice

1 tablespoon honey

1/4 cup chopped onion

1/8 teaspoon pepper

1/4 teaspoon salt

1/2 cup water

Equipment:

frying pan

roasting pan

kitchen thermometer

aluminum foil

Cooking instruction summary:

Directions In a large skillet over medium heat, melt butter. Add onion and celery; cook and stir until tender. Stir in the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through. Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Combine butter and honey; drizzle over hens. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving. Yield: 4 servings. Originally published as Honey-Glazed Hens with Fruit Stuffing in Taste of HomeOctober/November 2010, p111 Nutritional Facts 1 stuffed hen equals 1,186 calories, 84 g fat (35 g saturated fat), 441 mg cholesterol, 1,146 mg sodium, 42 g carbohydrate, 3 g fiber, 63 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large skillet over medium heat, melt butter.

2. Add onion and celery; cook and stir until tender. Stir in the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through.

3. Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper.

4. Place breast side up on a rack in a shallow roasting pan.

5. Combine butter and honey; drizzle over hens.

6. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving.


Nutrition Information:

Quickview
1861k Calories
122g Protein
93g Total Fat
126g Carbs
31% Health Score
Limit These
Calories
1861k
93%

Fat
93g
144%

  Saturated Fat
27g
172%

Carbohydrates
126g
42%

  Sugar
22g
25%

Cholesterol
587mg
196%

Sodium
1777mg
77%

Get Enough Of These
Protein
122g
244%

Vitamin B3
46mg
232%

Selenium
135µg
193%

Manganese
2mg
148%

Phosphorus
1165mg
117%

Vitamin B1
1mg
103%

Vitamin B6
1mg
97%

Vitamin B2
1mg
95%

Iron
12mg
72%

Zinc
9mg
63%

Folate
223µg
56%

Vitamin B5
5mg
54%

Magnesium
214mg
54%

Potassium
1831mg
52%

Fiber
10g
43%

Calcium
398mg
40%

Copper
0.7mg
35%

Vitamin B12
1µg
31%

Vitamin K
29µg
28%

Vitamin A
910IU
18%

Vitamin E
2mg
15%

Vitamin C
4mg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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