Rice-Stuffed Cornish Hens 5-1/2 cups water, divided 2 teaspoons chicken bouillon granules 1-1/2 teaspoons salt 3/4 cup uncooked wild rice 1-1/2 cups uncooked long grain rice 1 pound bulk pork sausage 1-1/2 cups chopped celery 3/4 cup chopped onion 6 Cornish game hens (20 ounces each) 1 jar (12 ounces) apricot preserves In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Rice-Stuffed Cornish Hens cont. grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed. Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup 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 350° for 40 minutes. In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Rice-Stuffed Cornish Hens Yield: 6 servings. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008