Rock Cornish Game Hens With Prune Stuffing

Recipe Ingredients

18		Pitted prunes
		Dry sherry - to cover prunes
6		Cornish hens - (1 lb ea)
		= (or 3 two-pound chickens)
1 tablespoon	15ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Currant jelly
2 tablespoons	30ml	Sherry

Recipe Instructions

Place prunes in bowl. Marinate in sherry overnight.

Preheat oven to 425 degrees.

Wash hens. Season cavities with salt and pepper. Drain prunes. Stuff 3 prunes in 1-pound hens or 6 prunes in 2-pound hens. Close with toothpicks. Tie legs together. Place in baking dish on rack. Brush with oil, salt, and pepper, and place in oven. Bake 25 minutes.

Melt jelly with 2 tablespoons sherry. Brush hens with glaze and bake 10 minutes. Repeat. Bake 45 minutes in all. If using 2-pound hens, cut in half down the middle. Arrange hens with 3 prunes under each half. Remove toothpicks and untie legs.

This recipe yields 6 servings. Serving size: 1/2 (2-pound) bird or 1 (1-pound) bird.

Exchanges Per Serving: 4 Lean Meat, 1 Fat, 1 Fruit.

Nutrition Facts: Calories 355; Calories from Fat 149; Total Fat 17g; Saturated Fat 1g; Cholesterol 52mg; Sodium 245mg; Without Added Salt 67mg; Carbohydrate 23g; Dietary Fiber 2g; Sugars 16g; Protein 28g.

Source:
American Diabetes Association at http://www.diabetes.org

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