Wild Rice Stuffed Cornish Hens

• 5-1/2 cups water, divided
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons salt
• 3/4 cup uncooked wild rice
• 1-1/2 cups uncooked long grain rice
• 1 pound bulk pork sausage
• 1-1/2 cups chopped celery
• 3/4 cup chopped onion
• 6 Cornish game hens (20 to 24 ounces each)
• 1 jar (12 ounces) apricot preserves

1. In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed.
2. Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen.
3. Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350u0b0 for 40 minutes.
4. In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180u0b0 for hens and 165u0b0 for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.

water, chicken bouillon granules, salt, wild rice, long grain rice, pork sausage, celery, onion, cornish game hens, apricot preserves

Taken from www.tasteofhome.com/recipes/wild-rice-stuffed-cornish-hens/ (may not work)