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Currant-Glazed Cornish Hens

The very first Christmas we were married, I served this to my husband. It's been a family favorite ever since! We have two children, 12 and 10.

4 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 medium onion, chopped
1/2 pound sliced fresh mushrooms
1/4 cup chopped celery
2 tablespoons canola oil
1/2 cup chopped pecans, toasted
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 Cornish game hens (20 to 24 ounces each)
2 tablespoons butter, softened
CURRANT SAUCE:
1 tablespoon butter
1/2 cup currant jelly
2 tablespoons lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves

Directions

Prepare rice according to package directions. In a large skillet,
saute the onion, mushrooms and celery in oil until tender. Remove
from the heat; add the rice, pecans, parsley, thyme and marjoram.
Stuff hens; rub skin with butter.

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Currant-Glazed Cornish Hens (continued)

Directions (continued)

Place on a rack in a shallow baking pan. Bake, uncovered, at 350°
for 30 minutes.
Meanwhile, for sauce, heat the butter, jelly and lemon juice in a
small saucepan until butter and jelly are melted. Combine the
cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring
to a boil; cook and stir for 2 minutes or until thickened.
After hens have baked for 30 minutes, baste and bake 30 minutes
longer or until juices run clear. Place extra stuffing in a greased
1-qt. baking dish; cover and bake at 350° for 30 minutes. Yield:
4 servings.

Nutrition Facts: 1 serving (1 each) equals 1,320 calories, 82 g fat (23 g saturated fat), 424 mg cholesterol, 1,454 mg sodium, 68 g carbohydrate, 4 g fiber, 76 g protein.