Wild Rice Stuffing With Chavrie® Fresh Goat Cheese Log

• 4 oz. Chavrie Fresh Goat Cheese Log, Original
• 4 cup water
• 1 cup wild rice
• 1/2 cup onions (minced)
• 1/2 cup celery (diced)
• 1/2 cup carrot (diced)
• 6-8 chestnuts
• 1/2 cup dried cranberries
• 4 each Cornish hens
• salt and pepper to season

1. Cook the rice in boiling water following directions on the package.
2. In a separate pan, saute together the carrots, onions and celery.
3. When rice is almost cooked, add the sauteed vegetable mixture, chestnuts and cranberries, then spread out on a sheet tray to cool.
4. Pre-heat oven to 375u0b0 F.
5. Prepare the hens by seasoning the interior body cavity with salt and pepper.
6. Spoon liberal spoonfuls of the wild rice mixture into the hens.
7. Divide the Chavrie(R) logs into 4 slices.
8. Insert one slice of Chavrie(R) log into each hen.
9. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest.

water, wild rice, onions, celery, carrot, chestnuts, dried cranberries, cornish hens, salt

Taken from www.epicurious.com/recipes/member/views/wild-rice-stuffing-with-chavrie-fresh-goat-cheese-log-50157291 (may not work)