Recipe Archives->Gamebirds->Cornish Hens 10

Cornish Hens With Wild Rice Stuffing 
Yield: 6 to 8 servings.

6 oz package long grain and wild rice mix
1 medium onion, minced
3 tablespoons butter or margarine, melted and divided
1 large apple, peeled, cored and coarsely shredded
1 egg, beaten
1 tablespoon minced fresh parsley
1/8 teaspoon ground thyme
6 to 8 Cornish hens (1- to 1 1/2-pound)
salt and pepper

Prepare rice according to package directions.  Saute onion in 2
tablespoons butter.  Combine rice, onion, apple, egg, parsley, 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 F for 1 to 1 1/2 hours or until juices run
clear when thigh is pierced with a fork.

Printable version: cornish-hens10.txt.