Simply Elegant Stuffed Cornish Hens

In this season of hope and renewal, as the world re-emerges from its cold slumber, we celebrate and come together with family and friends. This simple but delicious recipe may well become a treasured classic in your Easter or Passover holiday dinner. Happy Spring – and may the season bring you closer to those you love. 

 Stuffed Cornish Hens

Serves 4

Ingredients:   

4x 1 pound Cornish hens
½ cup dried brown rice
½ cup small diced celery
½ cup small diced carrot
1cup small diced onion
½ cup melted butter
2 granny smith apples medium dice
½ cup dried cranberry

Preparation:

Place rice in a pot and add water as called for in directions.
Season with salt and pepper.
Bring to a boil, then to a simmer. Cook till done then allow to cool.
Saute onion, celery and carrot in 1/4 cup of melted butter until translucent. Allow to cool.
Incorporate rice with cooled cooked vegetables.
Add diced apple and dried cranberries to this mix.
Fill cavity of Cornish hens with mix.
 Preheat oven to 375 degrees F.
Season Hens with salt and pepper, thyme and a sprinkle of paprika.
Roast, loosely covered for 30 minutes.
Remove cover and roast for 45-60 minutes or until done.
Baste with remaining melted butter during the last 30 minutes of roasting.

Enjoy!!