Currant-Glazed Cornish Hens

Name: Currant-Glazed Cornish Hens
Ingredients: 1 package (6 ounces) long grain and wild rice mix; 1 medium onion, chopped; 1/2 pound sliced fresh mushrooms; 1/4 cup chopped celery; 2 tablespoons canola oil; 1/2 cup chopped pecans, toasted; 2 tablespoons minced fresh parsley; 1/4 teaspoon dried thyme; 1/4 teaspoon dried marjoram; 4 Cornish game hens (20 to 24 ounces each); 2 tablespoons butter, softened; 1 tablespoon butter; 1/2 cup currant jelly; 2 tablespoons lemon juice; 1/4 cup cider vinegar; 1 tablespoon cornstarch; 1 teaspoon salt; 3 whole cloves

18 ingredients

4 steps

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 medium onion, chopped
1/2 pound sliced fresh mushrooms
1/4 cup chopped celery
2 tablespoons canola oil
1/2 cup chopped pecans, toasted
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 Cornish game hens (20 to 24 ounces each)
2 tablespoons butter, softened
1 tablespoon butter
1/2 cup currant jelly
2 tablespoons lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves

Directions

1

Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter.
2

Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes.
3

Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4

After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.