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Cornish Game Hens with Wild Rice and Mushroom Stuffing Recipe

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This recipe for Cornish Game Hens with Wild Rice and Mushroom Stuffing, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Sowell
Added: Tuesday, January 24, 2006


8 Cornish Hens (about 1 pound each);
Kosher salt;
cracked black pepper;

1 1/2 oz. dried porcini mushrooms;
6 TBsp (3/4 stick) unsalted butter;
3/4 cup finely chopped onions;
1/3 cup finely chopped celery;
1 cup finely chopped fresh mushrooms
( 6 Shitake mushrooms = 1 cup);
3 cups cooked wild rice;
1/4 cup chopped fresh parsley;
1/4 cup chopped fresh sage;
1 tsp Kosher salt;
1/2 tsp cracked black pepper;


Preheat oven to 350 degrees.
Wash and clean hens.
Pat hens dry and generously sprinkle with salt and pepper.


Soak porcini mushrooms in 1 cup water for 25 minutes.
Strain mushrooms and liquid through coffee filter placed in a strainer over a bowl.
Reserve liquid (about 2/3 cup).
Rinse and chop all of the mushrooms.
In a large saute' pan over medium heat melt 3 TBSP of butter.
Saute' onions, celery, Shitake and porcini mushrooms until soft and translucent.
Add rice, herbs, salt and pepper.
Moisten slightly with 3 TBSP of reserved mushroom water.
Melt remaining butter and set aside.
Gently fill bird cavities with stuffing.
Fold excess skin over the opening and tie legs together.
Place hens with ample space between them on two 12x19 baking sheets.
Brush generously with butter.
Bake about 1 hour.

Number Of Servings:
Number Of Servings:
16 (1/2 hen per person)




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