Instructions

• Melt butter in a large skillet, sauté onions and celery over medium heat until they are soft, approximately 10 minutes. Add salt and pepper as they cook. Add garlic and cook for one more minute.
• Combine wild rice, apricots, cranberries, almonds, and veggies in a medium-size bowl. Set aside.
• Preheat the oven to 400° F. Rinse Cornish hens inside and out and dry with paper towels. Rub the olive oil on all sides of the hens.
• Generously salt and pepper both inside and out. Rub the herbs on the hens. Fill each cavity with 1/2 cup of the wild rice stuffing.
• Tie the legs of each bird together and tuck the wings under. Place breast side up on a rack in a shallow pan.
• Mix together the apricot preserves and triple sec. Baste each bird and cook for 80-90 minutes or until an instant-read thermometer registers 165° F in the thigh.
• While the birds are cooking, continue to baste every 15-20 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 in the oven to warm.
• Remove from the oven and tent more foil over the top and let them sit for 10 minutes.
• Serve with the remaining wild rice stuffing.