Cornish Hens with Ginger Plum Stuffing

• 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 grated fresh ginger

• 2 tablespoons soy sauce, divided

• 1 tablespoon olive oil

Preheat oven to 450°F.

In a small bowl, mix the plums, onion, rice, mushrooms, ginger, and 1 tablespoon of the soy sauce to make stuffing. Fill hens with stuffing. Baste hens with a mixture of 1 tablespoon olive oil and the remaining 1 tablespoon soy sauce.

Put hens in the oven and roast for 20 minutes. Reduce heat to 350°F and continue cooking 20 to 30 minutes more, or until hens are browned and a meat thermometer registers 165°F.

Split hens, remove skin, and arrange with stuffing on 4 plates. Use pan juices as gravy.

Each serving contains about 247 calories, 27 g protein, 8 g fat, 117 mg cholesterol, 14 g carbohydrates, 6 g fiber, and 321 mg sodium.