This recipe is so easy but impressive for your guests.
Cornish Game Hens Stuffed with Wild Rice
2 tbs butter
1/4 cup chopped onion
2 tbs chopped celery
1 tsp chopped fresh thyme leaves
1 1/2 c cooked wild rice
1 tbs minced parsley
1/3 cup toasted pecan pieces, broken
2 tbs dried cranberries
2 tbs raisins
4 dried apricots, diced
sea salt and black pepper to taste
4 cornish game hens
4 tbs butter
1 tbs balsamic vinegar
Preheat Oven to 400*
In a medium skillet heat the 2 tbs butter over med low heat.
Saute the onions and celery until softened (approx 10 mins).
Add thyme and cook for 1 min more. In a mixing bowl combine the onion
mixture with the rice, parsley, nuts, and dried fruits and season
with sea salt and pepper to taste. Place approx 1/2 cup of the stuffing
into the cavity of each bird. Tie legs of birds together.
Melt the 4 tbs of remaining butter with the vinegar.
Brush the birds completely with the butter mixture, salt and pepper.
Place hens on rack in large roasting pan, breast side up.
Roast for approx 80 minutes or until they register 170* at the thigh.
Set the birds aside loosely cover with foil for about ten mins before carving.
Split hens in half through the breast with shears (easiest) or a knife.
Keep stuffing intact. Arrange birds skin side up on a platter.
Garnish with sprigs of parsley if desired.
Facts: Celery aids in digestion.
Cranberries are good for asthma sufferers.
Apricots contain good amounts of carotene, potassium, and iron.