Cornish Hens With Barley-Mushroom Stuffing
You can never have too many main course recipes, so give Cornish Hens With Barley-Mushroom Stuffing a try. This recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 845 calories, 65g of protein, and 49g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have soy sauce, chicken broth, water chestnuts, and a few other ingredients on hand, you can make it. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert.
Instructions
Place hens in a large heavy-duty zip-top plastic bag.
Stir together soy sauce and next 3 ingredients; pour into cavities and over hens. Seal and chill, turning often, 3 to 4 hours.
Bring barley and broth to a boil in a saucepan; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
Remove from heat; stir in mush-rooms, water chestnuts, and chopped green onions.
Remove hens from marinade, reserving marinade.
Stuff hen cavities with barley mixture, reserving extra mixture.
Place hens, breast side up, on a rack in a shallow roasting pan.
Bake at 375 for 1 hour and 30 minutes or until a meat thermometer inserted into stuffing registers 165, basting occasionally with reserved marinade.
Serve with reserved barley mixture.