This and that: wild rice dressing

Wednesday, November 6, 2013

Cornish Hen with Apricot Glaze and Wild Rice Dressing

Thanksgiving is coming soon and I am not sure if you are like me but a turkey sometimes seems like to much to cook, especially if there is only two for dinner like at our house. My husband isn't a big fan of roast turkey as he thinks it is too dry. So often I will make Cornish Hens, you can make as many as you want or as few as you want. I have made half of this recipe and only had 2 hens and I have double the recipe when I have company. Cornish hens arranged on a platter always looks nice.

Cornish Hen with Apricot Glaze and Wild Rice Dressing

Recipe adapted slightly from Taste of Home 2007

Ingredients:

1 cup sliced fresh mushrooms

3/4 cup chopped pecans

1/2 cup chopped onions (I usually use a little bit more and use red onions)

6 tbsp butter, divided

1 cup cooked wild rice

1/2 cup chopped dried apricots

1 tbsp minced fresh parsley

1/2 tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper ( I don't always put this in)

4 Cornish hens

1/2 cup apricot preserves (I have used peach jelly for this too)

1 tbsp white vinegar

Directions:

In a large skillet, saute mushrooms, pecans and onions in 4 tbsp butter until tender over medium heat. Stir in rice, apricots, parsley, salt ,pepper and cayenne pepper. Remove from heat.

Spoon about 3/4 cup of rice mixture into each hen, tie legs together with string. Place hens on cooking rack, breast side up in baking dish or roasting pan. Melt remaining butter and brush over top of each hen.

Bake at 350 degrees uncovered for 1-3/4 to 2 hours or until meat thermometer reads 180 for hens and 165 degrees for dressing.

While hens are cooking place apricot preserve and vinegar in small saucepan, cooking on medium heat until you can mix them together. When hens are done, brush apricot mixture over the top and sides of hens and bake 15 minutes longer.

Enjoy!