Cornish Game Hens With Apricot Rice Stuffing |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Ingredients:
1 cup sliced fresh mushrooms |
3/4 cup chopped pecans |
1/2 cup chopped onion |
6 tablespoons butter, divided |
1 cup cooked wild rice |
1/2 cup chopped dried apricot |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
4 (24 ounce) cornish hens (24 oz each) |
1/2 cup apricot preserves (no sugar added) |
1 tablespoon white vinegar |
Directions:
1. In large skillet, saute the mushrooms, pecans, and onion in 4 tbsp butter until tender. Stir in the rice, apricots, parsley, salt, pepper, and cayenne.
2. Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens.
3. Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees for hens and 165 degrees for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.
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