Cornish Hens With Wild Rice Stuffing Recipe
Cornish hens with wild rice stuffing is a filling and a complete meal recipe. Made with a filling of rice and apples, the cornish hens with wild rice stuffing is herbed with thyme and roasted in the oven. A great recipe, this is a real party hit.
Ingredients
| Long grain rice package | 1 | |
| Onion | 1 Medium, minced | |
| 3 tablespoons butter or margarine, melted and divided | ||
| 1 large apple, peeled, cored, and coarsely shredded | ||
| Egg | 1 , beaten | |
| Minced parsley | 1 Tablespoon | |
| Ground thyme | 1/8 Teaspoon | |
| 6 to 8 (1 to 1 1/2 pound) Cornish hens | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare rice according to package directions.
Saute onion in 2 tablespoons butter.
Combine rice, onion, apple, egg, pars ley, 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° for 1 to 1 1/2 hours or until juices run clear when thigh is pierced with a fork.
Saute onion in 2 tablespoons butter.
Combine rice, onion, apple, egg, pars ley, 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° for 1 to 1 1/2 hours or until juices run clear when thigh is pierced with a fork.
Chef
