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CORNISH GAME HENS WITH WILD RICE STUFFING Recipe

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This recipe for CORNISH GAME HENS WITH WILD RICE STUFFING is from Don and Dar Josephs' Favorite Recipes (and a few more), 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:  
2 Cornish Game hens:
4 oz. box Wild Rice
1 cup Onion, chopped
1 lg. box Mushrooms, rough diced
1 heaping tsp. Garlic, minced
1/2 stick Butter, softened and separated
1 tsp. Poultry Seasoning
1/2 tsp. Thyme
1/2 tsp. Black Pepper
Lawry's Seasoned Salt
Directions:
Directions:
Cook rice per box instructions (about 60-minutes minimum), but add twice the water called for and plan on twice cooking time stated on box. (Yields about 3-4 cups cooked per box.) Drain and fluff.

In medium skillet, melt butter. Lightly sauté onions and celery in about half of the butter. Add rice and remaining ingredients. Simmer until celery is soft.

Season birds inside with Lawry's. Stuff birds, rub outside with remaining melted butter, season with Lawry's and freshly ground pepper. Stuff birds, approximately 3/4 cup per bird, and tie opening with skewers and butcher’s twine. Transfer remaining stuffing in double-wrap of heavy-duty aluminum foil. Place in oven with birds.

Roast breast-side down at 400 degrees for about 1-hour until they reach 160-165 degrees in thickest part – typically where upper thigh meets breast. Remove from oven and let rest covered with aluminum foil for 10-15 minutes before serving.

 

 

 

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