Cornish Hens with Wild Rice Stuffing
- Yield 16 servings
These Cornish hens are perfect for special occasion dinners.
- 8 Cornish game hens (about 1 1/2 pounds each)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 2 onions, chopped
- 2 green bell peppers, seeded and chopped
- 4 celery stalks, chopped
- 1 tablespoon minced garlic
- 1 bunch green onions, chopped
- 3 (6-ounce) packages long grain and wild rice
- 1 (16-ounce) jar peach preserves
- 3 tablespoons honey
- 3 tablespoons light brown sugar
- 2/3 cup golden raisins
- 4 baking apples, cored and sliced
- Preheat oven to 350F.
- Clean and rinse Cornish game hens. Place in a large casserole dish and pat dry. Season with the paprika, garlic powder, and salt and pepper; set aside.
- In a large pan coated with nonstick cooking spray, saute onions, green peppers, celery, garlic and green onions until tender, about 7 minutes. Add rice mix and water according to package directions, omitting any oil and salt. Cook until rice is done and liquid is absorbed, about 35 to 40 minutes.
- Stuff each hen with rice mixture.
- In another saucepan, heat peach preserves, honey and brown sugar over medium heat until bubbly, about 4 minutes. Pour over hens. Sprinkle with raisins and sliced apples. Bake 1 1/2 to 2 hours, or until hens are done. You might have to cover them with foil during the last 30 minutes if hens get too brown. To serve, cut each hen in half and serve with the dressing.