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Honey-Glazed Hens with Fruit Stuffing Recipe

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“My husband really likes Cornish hens, so I searchedfor a recipe I could use during the holidays that dressed them up. My family loves the fruit stuffing. —Denise Albers, Freeburg, Illinois

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Honey-Glazed Hens with Fruit Stuffing Recipe

Prep: 30 min. Bake: 1 hour + standing

Yield: 4 Servings

30 60 90

Ingredients

1/2 cup butter, cubed
1/4 cup chopped onion
1/4 cup chopped celery
4 cups cubed day-old bread
1/2 cup dried fruit bits
1/2 cup water
1/8 teaspoon ground allspice
CORNISH HENS:
4 Cornish game hens (20 to 24 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
1 tablespoon honey

Directions

In a large skillet over medium heat, melt butter. Add onion and celery; cook and stir until tender. Stir in the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through.
Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Combine butter and honey; drizzle over hens.
Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a meat thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving. Yield: 4 servings.

Cooking for 2: Honey-Glazed Hens with Fruit Stuffing for Two

Nutritional Facts 1 stuffed hen equals 1,186 calories, 84 g fat (35 g saturated fat), 441 mg cholesterol, 1,146 mg sodium, 42 g carbohydrate, 3 g fiber, 63 g protein.

Originally published as Honey-Glazed Hens with Fruit Stuffing in Taste of Home October/November 2010, p111

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Reviews for Honey-Glazed Hens with Fruit Stuffing (3)

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Honey-Glazed Hens with Fruit Stuffing

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Reviewed on Feb. 28, 2011 by imzadi0322

Was the hit of Thanksgiving. We replaced the fruit bits with craisins to avoid some allergies.

Reviewed on Jan. 29, 2011 by gelychef

Excellent recipe. I basted the hens with apricot fruit roll melted in chicken broth and Sauvignon Blanc. Try it.

Reviewed on Nov. 23, 2010 by smashe2003

In our efforts of a desiring a more healthier eating lifestyle, My wife and I bought the magazine taste of home, and was browsing. We found this recipe and wanted to try something different and light, we had never tried hens before, so although both nervous at first we decided lets go for it. And OH MY GOD, we were quite pleased. My family of 4 kids included all LOVED it!!! The taste impeccable, with the honey and the friut stuffing combined, awesome... we ate the entire hen, and are trying it again for family and friends on Thanksgiving. Thanks Taste of Homes

Steven L. Smith