Preheat oven to 350°F. In a medium bowl combine breadcrumbs, onion, celery, orange peel, cranberries, walnuts and 1 tablespoon of the parsley.
For stuffing, in a small saucepan heat 1 tablespoon of the butter plus broth until warm; pour over breadcrumb mixture and stir to combine. Season with salt and pepper; set aside.
Rinse hens and pat dry with paper towels. Spoon stuffing into hens. Rub hens with 2 tablespoons of the butter; sprinkle with paprika, onion powder, and salt and pepper to taste. Place in a baking pan and roast 1 to 1 1/2 hours.
Meanwhile, in a small saucepan combine honey, cranberry juice and remaining 1 tablespoon butter. Simmer over medium heat until liquid is reduced by half.
After 30 minutes of roasting, begin brushing hens with honey mixture; brush every 15 minutes until cooked through (165°F). Let stand 10 minutes. Sprinkle with remaining chopped parsley before serving.
|Serving Size 1|
|Amount Per Serving|
|Calories 538||Calories from Fat 219|
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 34g||11%|
|Dietary Fiber 3g||10%|