My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe. -Becky Brunette, Minneapolis, Minnesota
- 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 to 24 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 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. Yield: 6 servings.
Originally published as Rice-Stuffed Cornish Hens in Taste of Home December/January 2002, p35
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