Side Pannel
Cornish Game Hens
Ingredients List
- 4 Cornish game hens
- 1/4 c Dry white wine
- Salt and pepper
- Wild Rice Dressing:
- 1 c Wild rice
- 1/4 c Butter
- 1 1/2 c Chicken broth
- 1 ts Salt
- 6 Green onions -- chopped
- 1 c Celery
- 1 c Toasted almonds -- chopped
- 8 oz Canned mushrooms -- sliced
- 1/2 ts Marjoram
- 1/2 ts Nutmeg
- 1/4 c Butter -- melted
- 1 sm Can
- Reserved
- 2 tb Sugar
- 1/4 ts Ginger
- 1 ts Cornstarch
- 1/2 c Chicken broth
- Sliced pineapple -- juice
Directions
Soak the wild rice in enough water to cover for 1 hour. Drain and spread
on paper towel to dry. Season inside of each hen with the wine, salt, and
pepper. Make dressing: saute rice in 1/4 cup butter. Add 1 1/2 cups chicken
broth, 1 teaspoon salt and simmer, tightly covered for 25 minutes. Add
green onions, celery, almonds, mushrooms, marjoram, and nutmeg. Fill hens
with dressing. Brush hens with 1/4 cup melted butter. Place breast side up
in shallow pan and bake for 1 hour at 350 degrees. Top each hen with a
pineapple slice. Combine sugar, ginger, cornstarch and 1/2 cup chicken
broth. Add pineapple juice and spoon over hens. Bake 15 minutes at 400
degrees, basting occasionally.
on paper towel to dry. Season inside of each hen with the wine, salt, and
pepper. Make dressing: saute rice in 1/4 cup butter. Add 1 1/2 cups chicken
broth, 1 teaspoon salt and simmer, tightly covered for 25 minutes. Add
green onions, celery, almonds, mushrooms, marjoram, and nutmeg. Fill hens
with dressing. Brush hens with 1/4 cup melted butter. Place breast side up
in shallow pan and bake for 1 hour at 350 degrees. Top each hen with a
pineapple slice. Combine sugar, ginger, cornstarch and 1/2 cup chicken
broth. Add pineapple juice and spoon over hens. Bake 15 minutes at 400
degrees, basting occasionally.
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