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Apricot-glazed Cornish hens with wild-rice dressing Recipe

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This recipe for Apricot-glazed Cornish hens with wild-rice dressing is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing: 2 tsp. instant chicken bouillon, 1 1/2 tsp. salt, 3/4 cup uncooked wild rice rinsed, 1 1/2 cups uncooked regular rice, 1 pound pork sausage if desired (may use other meat or vegetables), 1 1/2 cups chopped celery, 3/4 cup chopped onions.

Hens: 6 cornish game hens, 1-1 1/2 lbs. each, salt, 1 jar (12 oz.) apricot preserves.
Directions:
Directions:
To prepare the stuffing, combine 5 cups water, bouillon and salt in a large saucepan; bring to a boil. Add wild rice; cover and simmer 20 minutes. Add regular rice; cover and simmer an additional 25 minutes or until rice is tender and liquid is absorbed. Meanwhile, brown sausage (if desired--could add other meat or vegetables), celery and onions in a large skillet; drain. Combine sausage mixture and rice mixture.

To prepare the hens, remove giblets, rinse hens and pat dry. Sprinkle cavities with salt. Lightly stuff each hen with dressing or bake dressing in a separate casserole dish. Tie the legs together with string. Place in a 15x10 inch jelly roll pan. Combine preserves and 1/2 cup water in a small saucepan, and bring to a boil, stirring constantly; set aside. Bake hens at 350º for 1 1/2 -2 hours or until tender; during last 1/2 hour of baking, baste hens frequently with preserves mixture. Remove strings prior to serving.
Number Of Servings:
Number Of Servings:
6-12

 

 

 

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