The YapYap Sisterhood

Stuffed Cornish Hens

Prep Time: 25 Minutes
Cook Time: 50 Minutes

Ready In: 1 Hour 15 Minutes
Yields: 10 servings

"Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries these golden hens are sure to become a special-occasion entree in your home. 'They're a wonderful change of pace from traditional turkey,' writes Nancy Horsburgh of Everett, Ontario."

INGREDIENTS:

1/2 cup chopped celery

1/4 cup sliced fresh

mushrooms

2 tablespoons butter

1 (6 ounce) package fast-

cooking long grain and wild rice

mix

1 (14.5 ounce) can reduced-

sodium chicken broth

1/4 cup water

2/3 cup sliced water chestnuts,

chopped

1/2 cup dried cranberries

1/2 cup chopped green onions

2 tablespoons reduced-sodium

soy sauce

5 Cornish game hens

DIRECTIONS:

1.	In a large saucepan coated with nonstick cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until rice is tender.
2.	Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens. Place on a rack in a shallow roasting pan. Bake at 375 degrees F for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165 degrees F. Cut each hen in half lengthwise to serve.

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