 |
Stuffed Cornish Hens
|
 |
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
4 Cornish game hens (24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
Cook rice according to package directions. In a small skillet, saute celery and
onion in 1 tablespoon butter until tender. Stir in the soup, mushrooms and
prepared rice. Sprinkle inside and outside of hens with salt and pepper. Stuff
with rice mixture. Place on a rack in a greased shallow roasting pan; cover with
foil. Bake at 350° for 40 minutes. Remove foil. Melt remaining butter;
brush over hens. Bake 25-35 minutes longer or until juices run clear and a meat
thermometer reads 180° for hens and 165° for stuffing.
Yield: 4 servings.
|
Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |