Cornish Hens With Wild Rice Stuffing

• 1/4 c. minced celery
• 1/4 c. minced onion or shallots
• 2 Tbsp. minced green peppers
• 2 Tbsp. butter or oleo
• 1 1/2 c. chicken broth
• 2 Tbsp. minced fresh parsley
• 1 tsp. herb seasoning
• 2/3 c. wild rice
• 2 (1 to 1 1/4 lb.) Cornish hens
• dash of pepper
• 1/4 c. butter or oleo
• 1/4 c. brandy
• 1/2 c. red currant jelly

1. Saute celery, shallots and green peppers in 2 tablespoons oleo in a saucepan, Stir in next 3 ingredients; bring to a boil and add wild rice.
2. Cover and reduce heat to medium-low.
3. Cook about 25 minutes.
4. Remove giblets from hens and reserve for another use. Rinse with cold water and pat dry.
5. Sprinkle with salt and pepper inside and out.
6. Stuff lightly with rice mixture.
7. Secure cavities. Bake at 375u0b0 for 30 minutes.

celery, onion, green peppers, butter, chicken broth, parsley, herb seasoning, wild rice, cornish hens, pepper, butter, brandy, red currant

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638988 (may not work)