VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
- 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.
Originally published as Currant-Glazed Cornish Hens in Country Woman November/December 1994, p29
Reviews forCurrant-Glazed Cornish Hens
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 8, 2008
"I think you have to boil the glaze for longer than 2 minutes to get it really thick."