Last Updated on April 11, 2009 by Hanna Trafford
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.