Roast Cornish Game Hens With Roast Squash And Cran-Apple Stuffing

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
792
FAT
103%
CHOL
65%
SOD
27%

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Ingredients for 4 servings

1 1/2 pounds squash, such as kury, butternut or pumpkin, diced and peeled

Extra virgin olive oil (EVOO), for drizzling

Salt and pepper

1/4 teaspoon freshly grated nutmeg

2 1 1/2-pound Cornish hens, slit lengthwise (your butcher can do this for you or you can do it yourself with a very sharp knife)

2 tablespoons fresh thyme, finely chopped

1 tablespoon orange zest

1 1/2 teaspoons ground fennel or ground coriander

1 tablespoon paprika

6 tablespoons butter, divided

3-4 small ribs celery, chopped

1 onion, chopped

2 apples, peeled and diced, such as Macoun or Northern Spies

1/2 cup sweetened dried cranberries

1/2 cup apple cider

2 cups chicken stock, divided

4 slices lightly toasted whole wheat bread, chopped

2 tablespoons flour

1/4 cup orange marmalade

2 tablespoons Worcestershire sauce

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