1 small apple, peeled, cored and chopped (2/3 cup)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup chopped celery
1/4 cup chopped onion
2 tablespoons butter or margarine
6 - 1 to 1 1/2 pound Cornish game hens
Cooking oil
Instructions
For stuffing peel, section, and chop orange over a bowl to catch juice; set juice aside.
IN large bowl combine the chopped orange, rice, granola, chopped apple, salt and cinnamon.
Set aside.
In small saucepan cook celery and onion in butter or margarine till tender but not brown.
Stir into rice mixture.
Drizzle rice mixture with enough reserved orange juice to moisten, tossing lightly.
Season cavities of hens with salt.
Lightly stuff hens with rice stuffing.
Pull neck skin, if present, to back of each hen and fasten securely with small skewer. Tie legs to tail. Twist wing tips under back.
Place hens, breast side up, on rack in a shallow roasting pan.
Brush with cooking oil; cover loosely with foil.
Roast in a 375 degree oven for 30 minutes; uncover and roast about 1 hour more or till drumstick moves easily in socket.
Originally Submitted
7/4/2010
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