Currant-Glazed Cornish Hens |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The very first Christmas we were married, I served this to my husband. It's been a family favorite ever since! We have two children, 12 and 10. Ingredients:
1 package (6 ounces) long grain and wild rice mix |
1 medium onion, chopped |
1/2 pound sliced fresh mushrooms |
1/4 cup chopped celery |
2 tablespoons canola oil |
1/2 cup chopped pecans, toasted |
2 tablespoons minced fresh parsley |
1/4 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
4 cornish game hens (20 to 24 ounces each) |
2 tablespoons butter, softened |
currant sauce: |
1 tablespoon butter |
1/2 cup currant jelly |
2 tablespoons lemon juice |
1/4 cup cider vinegar |
1 tablespoon cornstarch |
1 teaspoon salt |
3 whole cloves |
Directions:
1. Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter.
2. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes.
3. Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes. Yield: 4 servings.
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