This year I got smart(er) with the New Years Resolutions. Yeah, I’m your stereotypical person who wants to lose weight. But rather than saying “I’m not drinking Coke anymore!” or giving up anything else in its entirety, I’m going to cut back and just try to eat some healthy meals. My husband bought a few Cornish hens so I had to figure out a recipe for them.
Holly Clegg to the rescue! The picture of her Cornish Hens with Wild Rice Stuffing in The New Holly Clegg Trim and Terrific Cookbook looked mouth-watering! I did slightly modify it in that I didn’t make nearly as much as it called for (only 3 instead of 8 hens) and didn’t put raisins because I don’t like them. It was delicious though and my husband couldn’t believe it was from a healthy cookbook! Winner! I’ll include the original recipe and you can cut it down however you want.
Cornish Hens with Wild Rice Stuffing
Serves 16 (!!!)
Recipe from: The New Holly Clegg Trim and Terrific Cookbook
8 Cornish game hens
1 tbsp paprika
1 tbsp garlic powder
salt and pepper to taste
2 onions, chopped
2 green bell peppers, chopped
4 celery stalks, chopped
1 tbsp minced garlic
1 bunch green onions, chopped
3 (6-oz) pkgs long grain and wild rice mix (I used Uncle Bens)
1 cup peach preserves
3 tbsp honey
2 tbsp light brown sugar
1/2 cup golden raisins
4 apples, cored and sliced
Preheat oven to 350.
Rinse the hens and pat dry with paper towels. Lay in a large casserole dish (or two…) and pat dry. Season with the paprika, garlic powder, salt and pepper.
In a large nonstick pot, saute’ the onion, green bell pepper, celery, garlic and green onions until soft. Add all of the rice mixes and water according to package directions. Mine came with a seasoning package and I added that also. Cook until rice is done and the liquid is absorbed, about 35-40 min. Stuff this mixture into each hen.
In another saucepan, heat the peach preserves with the honey and brown sugar until warm and bubbling on the edges. Pour over the hens, then top with the sliced apples (and raisins). Bake 1.5-2 hours or until chicken is no longer pink inside. If it’s getting too brown, cover loosely with foil. To serve, cut each in half with the dressing.