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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fruit, Spinach and Nut Stuffed Cornish Hens

Source: dLife

Cornish Hens stuffed with pears, spinach, and pecans.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	267.4

Total Carbs	29.0 g

Dietary Fiber	8.4 g

Sugars	16.4 g

Total Fat	10.4 g

Saturated Fat	2.2 g

Unsaturated Fat	2.3 g

Potassium	664.6 mg

Protein	19.6 g

Sodium	480.1 mg

Dietary Exchanges 10.4 Fat, 1.8 Vegetables, 0.6 Fruits, 0.6 Other Carbs, 0.1 Starch, 1.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 tbsp maple syrup 2.0
2 tsp Butter, unsalted 10.0
10 oz chopped frozen spinach 1.0
1 each large pears 0.25
0 1/4 cup chopped pecans 2.0
2 tbsp fresh chopped red onion 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp ground nutmeg 1.0
1 pinch black pepper 2.0
2 each Cornish Game Hen, whole, with o skin, raw

Directions

Preheat oven to 350 degrees Fahrenheit.
Place a rack in a roasting pan and set aside.
In a small bowl, whisk together 2 tablespoons of maple syrup and the melted butter until smooth; set aside.
In a separate bowl, mix together the remaining tablespoon of syrup, spinach, pear, pecans, onion, salt, nutmeg, and pepper.
Divide mixture in half and place inside the cavity of each hen. Tie legs together with kitchen string so stuffing doesn't fall out.
Place both hens on the rack of the roasting pan and baste with butter syrup mixture from step 3.
Bake, basting every 15 minutes, until thoroughly cooked, about 1 hour 15 minutes (if you use a meat thermometer it should read 180 degrees Fahrenheit.) If you run out of butter syrup mixture use pan juices to baste.
Remove hens from pan and place on cutting board; let sit 5 minutes before carving.
Cut each hen in half along breastbone, so each piece has a leg and a thigh. Pour the pan juices into a cup and skim off fat. Remove skin from hens and serve.