Cornish Hens with Plum-and-Leek Stuffing and Celery Root
150 mins (prep 90)
15 ingredients
10 servings
The FourCoursemen's house-made guanciale (cured pork jowl) is fabulous with these tender hens, but the best part of the dish may be the pan juices, flavored with celery root and plums.

Categories:  other-meat-and-game , fruit , plums , stuffing ,
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Serving Size (340.05 g)
Servings 10
Amount per Serving
Calories 191.64 Calories from Fat 56.07
% Daily Value *
Total Fat 6.23g 95.86%
Saturated Fat 0.42g 21.21%
Trans Fat 0.0 %
Cholesterol 1.44mg 4.8%
Sodium 394.81mg 164.5%
Total Carbohydrate 27.89g 92.97%
Dietary Fiber 5.02 g 200.6%
Sugars 5.28 g %
Protein 6.8g 136.08%
Vitamin A 36.63IU% Vitamin C 23.24mg%
Calcium 123.48mg% Iron 2.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plus, red plums, fresh bread crumbs, chopped, chopped parsley, salt and freshly ground pepper