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Thanksgiving: Currant Glazed Cornish Hens

Source of Recipe

geocities.com


List of Ingredients

1 package (6 ounces) long grain and wild rice mix
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1/4 cup chopped celery
2 tablespoons cooking oil
1/2 cup chopped pecans, toasted
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 cornish hens
2 tablespoons butter or margarine, softened



---Currant Sauce---
1 tablespoon butter or margarine
1/2 cup currant jelly
2 tablespoons fresh lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves




Recipe

Prepare rice according to the package directions. In large skillet, saute onion, mushrooms and celery in oil until tender. Remove from heat; add rice, pecans, parsley, thyme, and marjoram. Stuff hens; rub skins with butter. Bake, uncovered at 350F for 30 minutes.

Meanwhile, for sauce, heat butter, jelly and lemon juice in a small pan until butter and jelly are melted.

Combine vinegar, cornstarch, salt and cloves; add to jelly mixture in sauce pan.

Bring to boil; boil 2 minutes. After hens have baked 30 minutes, baste and bake another 30 minutes or until juices run clear. Bake extra stuffing in a greased 1 quart covered baking dish at 350F for 30 minute.