Cornish Hens With Wild Rice Stuffing
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Onion||1 Medium, minced|
|Butter/Margarine||3 Tablespoon, melted and divided|
|Apple||1 Large, peeled, cored, and coarsely shredded|
|Egg||1 , beaten|
|Minced fresh parsley||1 Tablespoon|
|Ground thyme||1⁄8 Teaspoon|
|Cornish hens||6 Pound (6-8 hens)|
Prepare rice according to package directions.
Saute onion in 2 tablespoons butter.
Combine rice, onion, apple, egg, pars ley, and thyme; stir well, and set aside.
Remove giblets from hens; reserve for other uses.
Rinse hens with cold water, and pat dry; sprinkle cavities with salt and pepper.
Stuff hens with rice mixture, and close cavities.
Secure with wooden picks; truss.
Place hens, breast side up, in a shallow pan, and brush with remaining 1 tablespoon butter.
Bake at 350° for 1 to 1 1/2 hours or until juices run clear when thigh is pierced with a fork.