Cornish Game Hens with Wild Rice Stuffing

By HazyWaters

Ingredients

• 2 tablesoons of butter
• 1 1/4 cups water
• 1 teaspoon chicken bouillon granules
• 1/3 cup uncooked wild rice
• 1 tablepoon white long grain rice
• 1/4 pound bulk pork sausage
• 1/4 cups chopped celery
• 1/4 cup chopped onion
• 2 tablespoons slivered almonds
• 2 tablespoons dried cranberries
• 2 Cornish game hens (20 to 24 ounces each)
• salt and pepper to taste
• Glaze
• 1/4 cup apricot preserves
• 1/4 cup water

Details

Servings 2
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

1. In a saucepan, bring 1 cup water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add whitel long grain rice; stire cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed.

2. Meanwhile, in a large skillet, cook the sausage, celery and onion and almonds over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in meat mixture into the rice mixture. Add cranberries. Spoon stuffing into each hen.

3. Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes.

4. In a small saucepan, bring preserves and water to a boil. Pour over hens. Bake 25-35 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.