Apricot-Glazed Cornish Hens

2 hours Prep: 20 minutes Cook: 2 hours

341 calories per serving view nutrition facts

suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups, cubed	bread	dried
1/2	cup	celery	sliced
1/4	cup	onion	chopped
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1/4	teaspoon	marjoram
1/2	cup	apricot preserves
1/4	cup	margarine
2	tablespoons	white wine	or chicken broth
4	each	cornish game hens

Apricot glaze
1/2	cup	apricot preserves
1/2	cup	margarine
1/2	teaspoon	marjoram

Directions

Heat oven to 375 degrees F.

In a medium bowl, stir together all stuffing ingredients except preserves, margarine and wine.

In a small saucepan, melt preserves, margarine, and wine or chicken broth.

Stir into stuffing mix.

Stuff hens, and secure opening with a toothpick.

Tuck under wings of hen.

Place hens, breast side up, in a roasting pan.

Bake for 1 hour.

Meanwhile, in a pan, combine all the glaze ingredients, cooking over medium heat till melted, about 2-3 minutes.

Brush hens with half the sauce after about 1 hour of cooking.

Continue to brush sauce on, every 15 - 20 minutes.

Continue baking hens for 40 - 50 minutes, or until hens are fork tender.

Loosely cover with foil if hens are browning too quickly.

Add your comment

Categories this recipe belongs to

Chicken

Nutrition Facts

Serving Size 103g

Amount per Serving

Calories 341 90% of calories from fat

	% Daily Value*
Total Fat 34.0g	53%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 766mg	32%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 1.0g	1%

Vitamin A	32%		Vitamin C	2%
Calcium	2%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Sumatra

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...