Wild Rice Stuffing
- Melt 2 tablespoons of butter in a large saucepan and sauté 1 large chopped onion and 1 cup of chopped celery over medium heat until they are soft, approximately 10 minutes. Add salt and pepper to taste as the veggies cook.
- Add 4 large minced garlic cloves and cook for one more minute. Remove from the heat.
- Combine 4 cups of wild rice, 8 ounces of chopped apricots, 8 ounces of dried craisins, 4 tablespoons of slivered almonds with the sautéed veggies. Set aside.
Glazed Stuffed Cornish Hens
- Preheat the oven to 400° F.
- Rinse 4 thawed Cornish hens inside and out and dry with paper towels.
- Generously salt and pepper the inside of the hens. Shake out any excess seasonings.
- Fill the cavity of the birds with a heaping 1/2 cup of wild rice stuffing.
- Tie the legs of each bird together and tuck the wings under.
- Rub the 2 tablespoons of olive oil on all sides of the hens.
- Generously season the hens on all sides with salt and pepper.
- Combine 2 tablespoons each of fresh chopped sage, rosemary, and thyme and rub into the olive oil on all sides.
- Place the breast side up on a wire rack in a shallow pan.
- Mix together an 18-ounce jar of apricot preserves and 1/2 cup of triple sec. Baste each bird.
- Roast for 80-90 minutes or until an instant-read thermometer registers 160° F in the thigh.
- While the birds are cooking, continue to baste every 20 minutes with the apricot glaze. If they start to burn, tent foil over them.
- Remove the foil for the last 15 minutes of cooking. At this time place the remaining stuffing in an ovenproof pan and place it in the oven to warm.
- Remove the birds from the oven and tent more foil over the top and let them sit for 10-15 minutes.
- Serve with the remaining wild rice stuffing.
- ENJOY!!!