Mushroom stuffed cornish hens
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 453.4
- Total Fat: 14.8 g
- Cholesterol: 224.5 mg
- Sodium: 189.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4.4 g
- Protein: 51.8 g
View full nutritional breakdown of Mushroom stuffed cornish hens calories by ingredient
Number of Servings: 2
Ingredients
-
1 tb tallow
1/2 yellow onion, finely chopped
2 clove garlic, minced
1 cup of cauliflower, riced
1 cup mushrooms
1 tb chopped fresh thyme
1/4 tsp sea salt plus more for seasoning
1 large sweet potato, cut into chunks
2 cornish game hens
1/2 lemon juiced (about 1 tb)
Directions
Preheat oven to 400 degrees.
Heat the cooking fat in a skillet on med heat. When the fat has melted and the pan is hot, add the onion and cook for 5 minutes, stirring. Add the garlic and cook another couple of minutes, stirring, until fragrant. Add the cauliflower, mushrooms, thyme, and the 1/4 tsp salt and cook, stirring for another 5 minutes, until softened but not completely cooked yet. Remove from heat and set aside to cool.
Lightly salt the sweet potatoes and pace them in a small roasting dish.
Rinse the hens with cool water and thoroughly dry each one. Sprinkle sea salt inside the cavity and rub it all over the skin. Stuff the cavities with the cauliflower and mushroom mixture along with a squeeze of lemon.
Arrange the game hens, breast side up on top of the sweet potatoes in the roasting dish. Bake for 1 hour removing halfway through to rotate the hens so that the legs that were facing the outside are not facing in. Check to ensure they reach an internal temperature of 165 when measured a the thickest part of the inside of the thigh.
Serving Size: 2
Heat the cooking fat in a skillet on med heat. When the fat has melted and the pan is hot, add the onion and cook for 5 minutes, stirring. Add the garlic and cook another couple of minutes, stirring, until fragrant. Add the cauliflower, mushrooms, thyme, and the 1/4 tsp salt and cook, stirring for another 5 minutes, until softened but not completely cooked yet. Remove from heat and set aside to cool.
Lightly salt the sweet potatoes and pace them in a small roasting dish.
Rinse the hens with cool water and thoroughly dry each one. Sprinkle sea salt inside the cavity and rub it all over the skin. Stuff the cavities with the cauliflower and mushroom mixture along with a squeeze of lemon.
Arrange the game hens, breast side up on top of the sweet potatoes in the roasting dish. Bake for 1 hour removing halfway through to rotate the hens so that the legs that were facing the outside are not facing in. Check to ensure they reach an internal temperature of 165 when measured a the thickest part of the inside of the thigh.
Serving Size: 2