Game Hens with Fruit-and-Sausage Stuffing

Dairy Free
Health score
34%
Game Hens with Fruit-and-Sausage Stuffing
45 min.
4
1242kcal

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Ingredients

  • cup apples peeled chopped
  • cup apple juice 
  •  peppercorns black
  • cups bread french (1-inch) ( 2 [1-ounce] slices)
  • pound cornish game hens 
  • teaspoons cornstarch 
  • cup cranberry juice cocktail 
  • 0.3 cup cranberries dried
  • tablespoons cranberries dried
  • tablespoons wine dry red
  • inch bread french
  • 0.5 teaspoon juice of lemon fresh
  • teaspoon olive oil 
  • 0.3 teaspoon pepper 
  • 0.3 cup prune- cut to pieces pitted coarsely chopped
  • 0.1 teaspoon salt 
  • 0.3 cup shallots chopped
  • tablespoons shallots chopped
  • 0.1 teaspoon suya seasoning mix 
  • teaspoon suya seasoning mix 
  • teaspoon suya seasoning mix 
  • 0.3 pound turkey sausage smoked diced
  • 0.3 cup water boiling

Equipment

  • bowl
  • frying pan
  • oven
  • sieve
  • baking pan

Directions

  1. Preheat oven to 35
  2. Remove and reserve giblets and necks from hens. Rinse hens under cold water, and pat dry. Halve hens lengthwise; trim excess fat. Loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat. Rub 1/2 teaspoon Southern France Spice
  3. Mix beneath skin of each hen half. Set aside.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Add 1/4 cup shallots; saut 2 minutes.
  6. Add bread cubes and next 7 ingredients (bread cubes through salt); cook 1 minute, stirring until well-blended.
  7. Remove from heat.
  8. Arrange bread slices in a 13 x 9-inch baking dish. Spoon 3/4 cup stuffing mixture onto each bread slice.
  9. Place 1 hen half, skin side up, over each mound of stuffing mixture.
  10. Bake at 350 for 45 minutes.
  11. Combine boiling water and 2 tablespoons cranberries in a small bowl.
  12. Let stand 30 minutes.
  13. Drain.
  14. Cook giblets, necks, 2 tablespoons shallots, and peppercorns in a large nonstick skillet over medium-high heat until browned.
  15. Add apple and cranberry juices; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until reduced to 1 cup. Strain through a sieve over a bowl; discard solids. Return liquid to skillet.
  16. Combine wine and cornstarch in a bowl; stir well.
  17. Add cornstarch mixture, rehydrated cranberries, lemon juice, and 1/8 teaspoon Southern France Spice
  18. Mix to skillet. Bring to a boil. Cook 1 minute or until thick; stir constantly.
  19. Serve with hens and stuffing.
  20. Garnish with parsley and sage, if desired.

Nutrition Facts

Calories1242kcal
Protein25.23%
Fat39.74%
Carbs35.03%

Properties

Glycemic Index
115.44
Glycemic Load
59.57
Inflammation Score
-8
Nutrition Score
42.233478670535%

Flavonoids

Cyanidin
0.9mg
Petunidin
0.25mg
Delphinidin
0.34mg
Malvidin
1.97mg
Pelargonidin
0.02mg
Peonidin
0.4mg
Catechin
1.88mg
Epigallocatechin
0.08mg
Epicatechin
6.7mg
Epigallocatechin 3-gallate
0.06mg
Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg
Apigenin
0.01mg
Luteolin
0.06mg
Kaempferol
0.05mg
Myricetin
0.54mg
Quercetin
3.92mg

Nutrients percent of daily need

Calories:1241.89kcal
62.09%
Fat:54.42g
83.73%
Saturated Fat:14.66g
91.62%
Carbohydrates:107.93g
35.98%
Net Carbohydrates:101.03g
36.74%
Sugar:39.04g
43.37%
Cholesterol:364.86mg
121.62%
Sodium:1177.05mg
51.18%
Alcohol:0.79g
100%
Alcohol %:0.14%
100%
Protein:77.76g
155.52%
Vitamin B3:26.92mg
134.62%
Selenium:75.05µg
107.21%
Vitamin B1:1.16mg
77.46%
Vitamin B2:1.22mg
71.57%
Vitamin B6:1.4mg
70.12%
Phosphorus:685.47mg
68.55%
Manganese:1.07mg
53.54%
Iron:9.23mg
51.3%
Folate:173.16µg
43.29%
Zinc:6.29mg
41.9%
Vitamin C:33.08mg
40.1%
Potassium:1312.36mg
37.5%
Vitamin K:35.43µg
33.74%
Magnesium:127.15mg
31.79%
Vitamin B5:3.01mg
30.07%
Fiber:6.9g
27.61%
Vitamin B12:1.49µg
24.85%
Copper:0.48mg
23.79%
Calcium:170.66mg
17.07%
Vitamin E:2.44mg
16.26%
Vitamin A:543.03IU
10.86%
Source:My Recipes