Best Bulgur Herb And Feta Stuffed Cornish Hens Recipes

CORNISH HEN WITH BULGUR-BACON STUFFING

Steps:

• In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.
• Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter.
• Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
• Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.

CORNISH HEN WITH BULGUR

Steps:

• 1. Prepare Bulgur-Bacon Stuffing. Heat oven to 350°. 2. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush hen with some of the butter.3. Bake uncovered 1 to 1 1/4 hours, brushing occasionally with remaining butter, until thermometer reads 180° and juices are no longer pink when center of thigh is cut.4. Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.Bulgar-Bacon Stuffing:Cook bacon and onion in 1-quart saucepan over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. Heat water and bouillon granules to boiling in same saucepan. Stir in bulgur remove from heat. Cover and let stand 15 minutes. Sir in bacon mixture, zucchini, mushrooms, cranberries and thyme.table for 2For Thanksgiving, if the two of you are planning to celebrate this favorite holiday together, Cornish hen is perfect in place of a big bird that will have you eating leftovers for weeks. Here are some delicious side dish and dessert suggestions to round out your holiday menu:Buttercup Squash with Apples (see On the Sidelines chapter)Asparagus Parmesan (see On the Sidelines chapter)Orange-Pecan Muffins (see On the Sidelines chapter)Fruit Trifle (see Sweet Endings chapter)1 Serving: Calories 590 (Calories from Fat 360) Fat 40g (Saturated 13g) Cholesterol 255mg Sodium 840mg Carbohydrate 15g (Dietary Fiber 3g) Protein 45g % Daily Value: Vitamin A 10% Vitamin C 4% Calcium 4% Iron 12% Diet Exchanges: 5 1/2 Medium-Fat Meat, 3 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED CORNISH HENS

Steps:

• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.