Cornish Game Hen with Wild Rice Stuffing
Do you want the feeling of a traditional holiday dinner, but this year it’s just a small group or even just the two of you? My Cornish Game Hen with Wild Rice Stuffing recipe is perfect even if you find yourself celebrating alone this year. Easy to make, and a fraction of the work, these petit hens provide the flavors and feelings of Thanksgiving without all the work. The wild rice stuffing with apricots will make you rethink bread stuffing from now on.
2 Cornish game hens
Salt & Pepper
1 cup wild rice cooked per package directions and cooled. Use chicken stock instead of water. (Note: This will work with wild rice or plain white rice or any combination)
1 teaspoon ground ginger
1/3 cup dried apricot, diced
1 tablespoon orange zest
1 tablespoon olive oil
Salt & Pepper to taste
Option add in: 3 tablespoons pine nuts (pignolis) or slivered almonds
Preheat oven to 450 degree.
In a large bowl, combine cooled rice, ginger, apricots, orange zest, salt & pepper. Stir well to combine. Taste for seasoning, and add salt and pepper as needed.
Pat each game hen dry with paper towels. Season the inside cavity with salt and pepper. Stuff with the rice mixture. Tie the legs together with the kitchen twine to keep the stuffing in the bird. Rub the outside of the bird with olive oil, then season liberally with the salt and pepper.
Place birds on a roasting or sheet pan with a rack, and roast at 450 degrees for 25-30 minutes. Then reduce the heat to 350 degrees. Continue to roast for another 25-30 minutes or until the thigh reads 180 degrees.
Remove from oven and tent loosely with foil and allow to rest for 10-15 minutes. Remove the twine from the legs and serve.