Cornish Hens With Wild Rice Stuffing
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 package (6 ounce size) long grain and wild rice mix
- 1 medium onion, minced
- 3 tablespoons butter or margarine, melted and divided
- 1 large apple, peeled, cored and coarsely shredded
- 1 egg, beaten
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon ground thyme
- 6 Cornish hens, 1- to 1 1/2-pound each
- salt and pepper
Prepare rice according to package directions. Saute onion in 2 tablespoons butter. Combine rice, onion, apple, egg, parsley, and thyme; stir well, and set aside. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle cavities with salt and pepper. Stuff hens with rice mixture, and close cavities. Secure with wooden picks; truss. Place hens, breast side up, in a shallow pan, and brush with remaining 1 tablespoon butter. Bake at 350 degrees F for 1 to 1 1/2 hours or until juices run clear when thigh is pierced with a fork. Recipe Source: Southern Living
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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