dLife feature photo

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Fruit, Spinach and Nut Stuffed Cornish Hens
Source: dLife

Cornish Hens stuffed with pears, spinach, and pecans.

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
2 Fat , 2 Vegetables , 1 Fruits , 1 Other Carbs , 2 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.
Powered by ESHA

Servings
Ingredients

3 tbsp  maple syrup
2 tsp  Butter, unsalted
10 oz  chopped frozen spinach
1 each  large pears
0 1/4 cup  chopped pecans
2 tbsp  fresh chopped red onion
0 1/2 tsp  salt
0 1/4 tsp  ground nutmeg
1 pinch  black pepper
2 each  Cornish Game Hen, whole, with o skin, raw
Directions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place a rack in a roasting pan and set aside.
  3. In a small bowl, whisk together 2 tablespoons of maple syrup and the melted butter until smooth; set aside.
  4. In a separate bowl, mix together the remaining tablespoon of syrup, spinach, pear, pecans, onion, salt, nutmeg, and pepper.
  5. Divide mixture in half and place inside the cavity of each hen. Tie legs together with kitchen string so stuffing doesn't fall out.
  6. Place both hens on the rack of the roasting pan and baste with butter syrup mixture from step 3.
  7. 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.
  8. Remove hens from pan and place on cutting board; let sit 5 minutes before carving.
  9. 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.

dLife Weekly Poll

Have you developed any complications yet as a result of your diabetes?