Cornish Hen with Bulgur-Bacon Stuffing

Sorce	fimer
Caloric	:1 Serving: Calories 405 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 9 g); Cholesterol 165 mg; Sodium 790 mg; Total Carbohydrate 15 g (Dietary Fiber 3 g); Protein 29 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:2 hr 10 min Makes:2 servings 1 slice bacon, chopped 1 small onion, chopped (1/4 cup) 1/4 cup water 1 teaspoon chicken bouillon granules 3 tablespoons uncooked bulgur 1/4 cup shredded zucchini 1/4 cup chopped fresh mushrooms 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves 1 Rock Cornish hen (1 1/2 lb) 1 tablespoon butter or margarine, melted
Instructions	1. In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme. 2. Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter. 3. Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until thermometer reads 180°F and juices are no longer pink when center of thigh is cut. 4. Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.