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Hens with Apricot Rice Stuffing
SUBMITTED BY:
Jodi Grable
"When you want to impress guests, you cant beat these lovely Cornish game hens. Apricots and apricot preserves give the tender meat and moist wild rice stuffing a fruity flavor that everyone in our family loves. --Jodi Grable, Springfield, Missouri"
RECIPE RATING:
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(5)
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PREP TIME
25 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup sliced fresh mushrooms
3/4 cup chopped pecans
1/2 cup chopped onion
6 tablespoons butter, divided
1 cup cooked wild rice
1/2 cup chopped dried apricots
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 (24-ounce) Cornish game hens
1/2 cup apricot preserves
1 tablespoon white vinegar
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DIRECTIONS
In a large skillet, saute the mushrooms, pecans and onion in 4 tablespoons butter until tender. Stir in the rice, apricots, parsley, salt, pepper and cayenne.
Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens.
Bake, uncovered, at 350 degrees F for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees F for hens and 165 degrees F for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.
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REVIEWS
Reviewed on Dec. 18, 2006 by
sweetnsassy
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sweetnsassy
Dec. 18, 2006
I loved this recipe. I ended up only roasting 2 cornish hens and I made about twice the amount of stuffing the original recipe called for because I love extra stuffing. So, what I couldn't get in the hens I served on the side. The only thing I would suggest is making extra apricot preserves and vinegar mixture to serve with the finished product. I tasted this glaze before I poured it on the hens and thought it was absolutely delicious-sweet and sour.
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2 users found this review helpful
I loved this recipe. I ended up only roasting 2 cornish hens and I made about twice the amount...
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Reviewed on Jul. 31, 2008 by
DANI80
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DANI80
Jul. 31, 2008
I have this recipe and I have been making this for a few years now. The apricot rice with pecans has a wonderful flavor. I don't use mushrooms; however, my recipe calls for celery sautéed in butter instead. My family loves this!
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I have this recipe and I have been making this for a few years now. The apricot rice with...
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Reviewed on Dec. 24, 2007 by
lylarose
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lylarose
Dec. 24, 2007
I made this for a holiday dinner and it was delicious. I will make it again. I made extra stuffing and it served with the meal. Thanks!
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I made this for a holiday dinner and it was delicious. I will make it again. I made extra...
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Reviewed on Nov. 17, 2007 by GSPRING
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GSPRING
Nov. 17, 2007
I made this for a dinner party of 8...it was a huge hit. The men ate it up completely! The stuffing was easy and tasted great. Didn't change anything with the recipe. Would definitely make again!
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I made this for a dinner party of 8...it was a huge hit. The men ate it up completely! The...
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Reviewed on Feb. 26, 2007 by Sand Raven
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Sand Raven
Feb. 26, 2007
Great recipe! I normally do not try recipes on this site with less than 30 ratings, but this one caught my eye as I was searching for something to use up some cornish hens. What FANTASTIC flavor!! This one will be on our family menu often. I used a little balsamic vinegar w/the preserves (instead of white cider vinegar) for a little extra punch, and it was delicious. Moist, yummy, and kid approved!
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Great recipe! I normally do not try recipes on this site with less than 30 ratings, but this...
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