Nutritional Information Calories: 556 Fat: 12.3g Protein: 43.8g Cholesterol 101mg Carbohydrates: 68.7g Sodium: 740mg Fiber 4.2g Calcium 81g Iron 4.2g Servings Serves 4. Serving size: 1 half hen, 1 cup stuffing and 1/4 cup sauce. Time To Cook Stuffing 60 minutes. Cornish hens 75 minutes. Glazed Cornish Hens with Wild Rice-and-Apricot Stuffing Ingredients Stuffing 3 cups fat-free, less-sodium chicken broth 1 cup uncooked wild rice 1 tablespoon stick margarine or butter 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped fennel bulb 1/2 cup finely chopped dried apricots 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon black pepper Cornish Hens 2 Cornish hens, about 1.5 pounds each Cooking spray  of your choice 1/4 cup orange juice 3 tablespoons apricot preserves Sauce 3/4 cup orange juice 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons lemon juice 1/2 cup Madeira cooking wine 1 tablespoon cornstarch Directions To prepare stuffing, bring 3 cups broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 50 minutes or until tender. Drain, and set aside. Preheat oven to 400 degrees. Melt margarine in a large nonstick skillet over medium heat. Add onion, celery, and chopped fennel and sauté 10 minutes or until tender. Stir in rice, chopped apricots, and next 4 ingredients, chopped apricots through pepper. Remove from heat. To prepare glazed hens, remove and discard giblets and necks from hens. Rinse hens with cold water, and pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Spoon 4 mounds, about 1 cup of wild rice stuffing into a shallow roasting pan coated with cooking spray. Place hen halves, meaty sides up, on top of mounds. Combine 1/4 cup orange juice and apricot preserves in a small bowl. Spoon 1 1/2 tablespoons orange juice mixture over each hen half. Bake at 400 degrees for 40 minutes or until juices run clear.  To prepare sauce, place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots and sauté 5 minutes or until tender. Add 3/4 cup orange juice, 1/2 cup broth, and lemon juice; bring to a boil over medium-high heat, and cook 5 minutes. Combine Madeira and cornstarch and add to skillet. Bring to a boil, reduce heat and cook 2 minutes or until thick, stirring constantly. Serve sauce over hens.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.