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Stuffed Game Hens

2 game hens
2 tablespoons butter
1/2 medium onion, chopped
6 oz. frozen chopped spinach, thawed
1/2 cup chopped walnuts
1 teaspoon dried basil
salt and pepper to taste
1 cup fresh whole wheat bread crumbs
Melted butter or oil
Flour for cooking bag

Saute onions in butter until limp. Add spinach, nuts and basil.
Cook and stir two minutes. Remove from heat. Add salt, pepper and
bread crumbs, and stir to combine. Set aside. Butterfly each game
hen: cut along back bone and spread flat, removing the tail, backbone
and ribs. Carefully separate skin over breast from meat. Arrange
hens skin side up in turkey-sized Reynolds cooking bag and place
half of stuffing between skin and meat of breast of each hen. Brush
each hen with melted butter or oil, and sprinkle with salt and
pepper and additional basil if desired. Bake 50 minutes at 350
degrees. Don't forget to puncture the bag!

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