Rice-stuffed Cornish Hens 

This is an ideal recipe for a festive occasion , easy to prepare and a nice surprise for your family or your dinner guests.

Rice Stuffed Cornish Hens:

5-1/2 cups of water

2 teaspoons of chicken bouillon granules

1-1/2 teaspoons of salt

3/4 cups of uncooked wild rice

1-1/2 cups of uncooked long grain rice

1 pound of bulk pork sausage

1-1/2 cups of chopped celery

3/4 cups of chopped onion

6 cornish hens (about 20 ounces each)

1 jar of apricot preserve

In a large saucepan, bring 5 cups of water, bouillon and salt to boil. Add wild rice. Reduce heat, cover and simmer for 20 minutes. Add long grain rice, cover and simmer for another 25-30 minutes longer or until rice is tender and water is absorbed.

Meanwhile, in a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink  and vegetables are tender. Drain and stir in the rice mixture. Spoon about 3/4 cups of the stuffing into each hen.

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 350F for 40 minutes.

In a small saucepan, bring the preserve and remaining water to boil. Pour over hens. Bake 25-35 minutes longer or until meat thermometer reads 180F for hens and 160F for stuffing, basting occasionally.

Place baking dish with stuffing in the oven for the last 35-40 minutes of baking time.