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2 Cornish hens (about 3 pounds total)
4 red plums, pitted and cut into bite-sized pieces
1 small onion, diced
1/2 cup cooked brown rice
1/2 cup mushrooms, chopped
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce, divided
1 tablespoon olive oil
In a small bowl, mix plums, onion, rice, mushrooms, ginger, and 1 tablespoon soy sauce to make stuffing. Fill hens with stuffing. Baste hens with a mixture of 1 tablespoon olive oil and 1 tablespoon soy sauce.
Cook hens for 20 minutes in an oven preheated to 450 degrees. Reduce heat to 350 degrees and continue cooking 20 to 30 minutes more, until hens are browned and a meat thermometer registers 185 degrees.
Split hens, remove skin, and arrange with stuffing on four plates. Use pan juices as gravy.
Each serving contains about 247 calories, 27 g protein, 8 g fat (30 percent calories from fat), 117 mg cholesterol, 14 g carbohydrates, 6 g fiber, and 321 mg sodium.
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