Bulgur Herb And Feta Stuffed Cornish Hens Recipes

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HERB-STUFFED ROASTED CORNISH HENS



Herb-Stuffed Roasted Cornish Hens image

If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 11

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

Steps:

  • Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.

CORNISH HEN WITH BULGUR-BACON STUFFING



Cornish Hen with Bulgur-Bacon Stuffing image

Use this recipe when you need a special occasion dinner for two.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 2

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).
  • Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.

Nutrition Facts : Calories 405, Carbohydrate 15 g, Cholesterol 165 mg, Fat 2, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg

STUFFED CORNISH HENS



Stuffed Cornish Hens image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 18

2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock
2-1 1/2-pound cornish hens
Salt and pepper
4 slices bacon
12 small whole button mushrooms
12 pearl onions, peeled
1/2 cup diced carrots
1/2 cup fresh peas
2 tablespoons olive oil
3 cups chicken stock

Steps:

  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
  • Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

CORNISH GAME HENS WITH CHEESY RICE STUFFING



Cornish Game Hens With Cheesy Rice Stuffing image

Found this years ago on the internet, and have since made it several times with rave reviews. Don't accidentally double the cheese as I once did. The celery can be replaced with carrots if you don't normally buy it. I have never added the mushrooms.

Provided by PinkPanther

Categories     Chicken

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup unsalted butter
1/3 cup rice
2 tablespoons celery
2 tablespoons finely chopped onions
1 cup chicken broth
1 (2 ounce) can mushrooms, drained and chopped (optional)
1 cup shredded cheddar cheese
2 Cornish hens

Steps:

  • Melt butter in saucepan.
  • Add rice, celery and onions, cook for 5-10 minutes.
  • Add chicken broth, bring to boil.
  • Cover and simmer on low for 20 minutes.
  • Stir in mushrooms if using.
  • Cool.
  • Mix in cheddar cheese.
  • Season birds with salt and pepper, then stuff. Place extra stuffing mixture in separate pan.
  • Place breast side up on a rack in a pan. Cover with foil.
  • Roast at 400 degrees for 30 minutes.
  • Remove foil, and continue roasting for 45 minutes, or until done. Baste occasionally with butter.
  • The extra stuffing is added covered during the last 45 minutes. Remove the cover the last 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 849.7, Fat 50.6, SaturatedFat 28.8, Cholesterol 337.8, Sodium 904.7, Carbohydrate 28.2, Fiber 0.7, Sugar 1.2, Protein 66.9

CORNISH HEN WITH BULGUR



Cornish Hen with Bulgur image

Number Of Ingredients 12

1 Rock Cornish hen, (about 1 1/2 pounds)
1 tablespoon butter or margarine, melted
Bulgar-Bacon Stuffing:
1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur wheat
1/4 cup shredded zucchini
1/4 cup chopped mushrooms
1 tablespoon dried cranberries or cherries, if desired
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme leaves

Steps:

  • 1. Prepare Bulgur-Bacon Stuffing. Heat oven to 350°. 2. 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 hen with some of the butter.3. Bake uncovered 1 to 1 1/4 hours, brushing occasionally with remaining butter, until thermometer reads 180° 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.Bulgar-Bacon Stuffing:Cook bacon and onion in 1-quart saucepan over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. Heat water and bouillon granules to boiling in same saucepan. Stir in bulgur remove from heat. Cover and let stand 15 minutes. Sir in bacon mixture, zucchini, mushrooms, cranberries and thyme.table for 2For Thanksgiving, if the two of you are planning to celebrate this favorite holiday together, Cornish hen is perfect in place of a big bird that will have you eating leftovers for weeks. Here are some delicious side dish and dessert suggestions to round out your holiday menu:Buttercup Squash with Apples (see On the Sidelines chapter)Asparagus Parmesan (see On the Sidelines chapter)Orange-Pecan Muffins (see On the Sidelines chapter)Fruit Trifle (see Sweet Endings chapter)1 Serving: Calories 590 (Calories from Fat 360) Fat 40g (Saturated 13g) Cholesterol 255mg Sodium 840mg Carbohydrate 15g (Dietary Fiber 3g) Protein 45g % Daily Value: Vitamin A 10% Vitamin C 4% Calcium 4% Iron 12% Diet Exchanges: 5 1/2 Medium-Fat Meat, 3 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED CORNISH GAME HENS WITH BULGUR STUFFING (FARAKH BADARI)



Roasted Cornish Game Hens with Bulgur Stuffing (Farakh Badari) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 Cornish game hens, about 1 pound each
Salt to taste if desired
Freshly ground pepper to taste
3 cups cooked bulgur (see recipe) at room temperature
3 tablespoons finely chopped parsley
1/4 cup corn, peanut or vegetable oil
1 tablespoon freshly squeezed lime or lemon juice
1/2 teaspoon poultry seasoning or finely chopped sage
1 clove garlic, peeled and crushed

Steps:

  • Preheat the oven to 350 degrees.
  • Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
  • Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
  • Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
  • Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.

Nutrition Facts : @context http, Calories 799, UnsaturatedFat 37 grams, Carbohydrate 27 grams, Fat 53 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1426 milligrams, Sugar 0 grams, TransFat 0 grams

GLAZED STUFFED CORNISH HENS



Glazed Stuffed Cornish Hens image

Cornish hens, basted with a delicious glaze of apricot preserves and cloves, make dinner for two something special. Gusty Crum of Dover, Ohio uses convenient packaged herb stuffing to complement the moist and tender meat.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 9

2 cups seasoned stuffing croutons
5 tablespoons water
2 tablespoons butter, melted
2 Cornish game hens (20 to 24 ounces each)
GLAZE:
1 envelope brown gravy mix
1/2 cup water
1/2 cup apricot preserves
Dash ground cloves

Steps:

  • In a large bowl, combine the croutons, water and butter. Loosely stuff into hens. Place breast side up on a rack in a shallow roasting pan; tie drumsticks together., In a small saucepan, combine the glaze ingredients. Bring to a boil. Spoon half over hens. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally with remaining glaze.

Nutrition Facts :

ROAST CORNISH HENS WITH HERBS AND PANCETTA



Roast Cornish Hens With Herbs and Pancetta image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 fresh sage leaves
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme
2 tablespoons unsalted butter, softened
4 poussins or Cornish hens, air-dried overnight in the refrigerator
Coarse salt and freshly ground pepper to taste
8 slices smoked pancetta
2 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees. Chop the sage, rosemary and thyme and mix with the butter. Push the herb butter under the loosened skin of the breasts of the poussins or hens. Truss the poussins, season with salt and pepper and cover the breasts with pancetta. Sprinkle with olive oil.
  • Place the poussins in a roasting pan and roast for 45 minutes to 1 hour. Degrease the pan juices and season to taste. Place each poussin on a heated plate and pour a serving of sauce around each one.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 51 grams, Carbohydrate 2 grams, Fat 83 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 25 grams, Sodium 955 milligrams, Sugar 1 gram, TransFat 0 grams

SLOW COOKED STUFFED CORNISH HENS



Slow Cooked Stuffed Cornish Hens image

Succulent slow cooked stuffed Cornish hens. Serve with mashed potatoes or any choice of sides! I serve mine with mashed potatoes, peas, and a basket of peasant bread.

Provided by Slumber

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 9h51m

Yield 6

Number Of Ingredients 21

½ cup butter
1 cup chopped celery
½ cup chopped white onion
1 teaspoon dried thyme
½ teaspoon seasoned salt
½ teaspoon dried parsley
1 pinch ground black pepper
1 pinch ground nutmeg
1 pinch dried oregano
1 pinch dried marjoram
6 cups cubed plain bread
2 cups chicken broth
2 Cornish game hens, thawed and giblets removed
salt and ground black pepper to taste
¼ cup olive oil
¼ cup white wine
¼ cup chicken broth
1 tablespoon dried sage
1 ½ teaspoons dried savory
1 ½ teaspoons dried rosemary
¼ cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
  • Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
  • Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
  • Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
  • Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

Nutrition Facts : Calories 502.5 calories, Carbohydrate 21.1 g, Cholesterol 142.4 mg, Fat 36.4 g, Fiber 2.1 g, Protein 21.3 g, SaturatedFat 17 g, Sodium 570.5 mg, Sugar 2.6 g

CORNISH HEN WITH BULGUR



Cornish Hen with Bulgur image

Number Of Ingredients 12

1 Rock Cornish hen, (about 1 1/2 pounds)
1 tablespoon butter or margarine, melted
Bulgar-Bacon Stuffing:
1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur wheat
1/4 cup shredded zucchini
1/4 cup chopped mushrooms
1 tablespoon dried cranberries or cherries, if desired
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme leaves

Steps:

  • 1. Prepare Bulgur-Bacon Stuffing. Heat oven to 350°. 2. 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 hen with some of the butter.3. Bake uncovered 1 to 1 1/4 hours, brushing occasionally with remaining butter, until thermometer reads 180° 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.Bulgar-Bacon Stuffing:Cook bacon and onion in 1-quart saucepan over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. Heat water and bouillon granules to boiling in same saucepan. Stir in bulgur remove from heat. Cover and let stand 15 minutes. Sir in bacon mixture, zucchini, mushrooms, cranberries and thyme.table for 2For Thanksgiving, if the two of you are planning to celebrate this favorite holiday together, Cornish hen is perfect in place of a big bird that will have you eating leftovers for weeks. Here are some delicious side dish and dessert suggestions to round out your holiday menu:Buttercup Squash with Apples (see On the Sidelines chapter)Asparagus Parmesan (see On the Sidelines chapter)Orange-Pecan Muffins (see On the Sidelines chapter)Fruit Trifle (see Sweet Endings chapter)1 Serving: Calories 590 (Calories from Fat 360) Fat 40g (Saturated 13g) Cholesterol 255mg Sodium 840mg Carbohydrate 15g (Dietary Fiber 3g) Protein 45g % Daily Value: Vitamin A 10% Vitamin C 4% Calcium 4% Iron 12% Diet Exchanges: 5 1/2 Medium-Fat Meat, 3 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CORNISH GAME HENS WITH HERBS



Cornish Game Hens With Herbs image

Make and share this Cornish Game Hens With Herbs recipe from Food.com.

Provided by Derf2440

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

16 cloves, garlic, peeled
16 lemon wedges
8 small Cornish hens, about 1 lb. each
2 tablespoons olive oil
3 garlic cloves, smashed
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
2 tablespoons chopped fresh sage or 1 teaspoon dried sage
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cups fat-free low-sodium chicken broth
2 tablespoons soy sauce, low sodium
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 tablespoon soft non-hydrogenated margarine

Steps:

  • Place 2 whole garlic cloves and 2 lemon wedges in each hen.
  • In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
  • Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
  • Rub any extra over skin.
  • Arrange birds on baking sheets lined with parchment paper.
  • Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
  • Baste occasionally.
  • Place birds on a platter and transfer pan juices to measuring cup.
  • To make sauce, remove fat from pan juices.
  • Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
  • Cook a few minutes.
  • In a small bowl, combine flour and margarine.
  • Stir into sauce and cook until just slightly thickened.
  • Adjust seasonings.
  • Serve hens with sauce on the side.

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From cookingchew.com


CORNISH HENS WITH SPINACH, FETA CHEESE, AND RICE STUFFING
2008-09-23 In skillet, sauté onion in oil. Add giblets. sauté 4 minutes. Add spinach, salt, thyme, and pepper. Cook 5 minutes, stirring often. Remove from heat. Add rice, cheese, 1/4 cup white wine, and Marsala. Spoon into hens. Fold back wings and tie legs. Place on rack in shallow pan.
From newengland.com


BULGUR, HERB, AND FETA STUFFED CORNISH HENS RECIPE
Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
From recipenode.com


ROASTED CORNISH HENS STUFFED WITH GOAT CHEESE & FIGS - KALOFAGAS
2011-10-12 Toss the hens well in the marinade and place in the fridge for for 3 hours. Remove from the fridge and allow about 30 minutes to return to room temperature. In the meantime, add the goat cheese in a bowl and mash with a fork. Add the remaining stuffing ingredients into the bowl and mix well and taste/adjust seasoning.
From kalofagas.ca


DIJON AND HERB STUFFED CORNISH HEN RECIPE- THE HOMESPUN …
Preheat your oven to 350 degrees. 2. Remove the thawed bird from the packaging and rinse. Rinse the inside thoroughly. Clean your herbs and make a bundle using a stem of each. Tie the ends with string and place in the hen. Add a generous sprinkling of salt and pepper. 2.
From thehomespunhydrangea.com


STUFFED CORNISH HENS - SETH MCGINN'S CANCOOKER
Stuff the hens with the rice mixture. Place the rack in the bottom of CanCooker and add the chicken broth and water. Place stuffed hens on the rack head down and butt up. Latch lid and steam for 90 minutes on a low/medium heat. Remove from heat and let stand for 5 minutes. Transfer to a serving tray and enjoy!
From cancooker.com


HERB-ROASTED CORNISH HENS WITH WILD RICE STUFFING - ZESTFUL KITCHEN
2020-11-11 Prep the hens: brine the hens for 2 hours (optional, but recommended). Rinse the hens, then thoroughly pat dry with paper towels. Make the herbed butter: mix together the softened butter, herbs, salt and pepper. Make the stuffing: prepare the stuffing and keep warm (or reheat) before stuffing the hens.
From zestfulkitchen.com


RECIPES - BETTYCROCKER.COM
What's Trending. Dad's Favorite Dishes for Father's Day; 12 Must-Make Summer Breakfasts; Peanut Butter-Chocolate Poke Cake; Slow-Cooker Pulled Pork Sandwiches
From bettycrocker.com


BULGUR, HERB, AND FETA STUFFED CORNISH HENS | EMERILS.COM
Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside. Preheat the oven to 450 degrees F. Lay the hens on a work surface.
From emerils.com


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