Cornish Hen with Bulgur-Bacon Stuffing

Name: Cornish Hen with Bulgur-Bacon Stuffing
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 2
Cuisine: Global
Ingredients: 1 slice bacon, chopped; 3 Tbsps uncooked bulgur; 1 Tbsp butter or margarine, melted; 1 teaspoon chicken bouillon granules; 680 grams Rock Cornish hen; 59 milliliters chopped fresh mushrooms; 59 milliliters small onion, chopped; 59 milliliters water; 59 milliliters shredded zucchini

Cornish Hen with Bulgur-Bacon Stuffing is a דל פחמימות, main course. This recipe serves 2. One serving contains 868 calories, 63g of protein, and 58g of fat. Head to the store and pick up onion, chicken bouillon granules, water, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender.

Ingredients you will need

Bacon

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Bouillon Granules

Mushrooms

Zucchini

Bulgur

Bacon

Onion

Thyme

Water

Equipment you will use

Sauce Pan

Heat oven to 350F. Fill body cavity of hen with stuffing. Fasten opening with skewer.

Ingredients you will need

Stuffing

Equipment you will use

Skewers

Oven

Place hen, breast side up, on rack in shallow roasting pan.

Equipment you will use

Roasting Pan

Place meat thermometer in thigh muscle so tip does not touch bone.

Ingredients you will need

Bone

Meat

Equipment you will use

Kitchen Thermometer

Brush with some of the butter.

Ingredients you will need

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 165F).

Ingredients you will need

Butter

Juice