Cornish Hens Stuffed With Rice

• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1/2 cup butter, softened, divided
• 3 cups cooked rice
• 3/4 cup raisins
• 1/3 cup chopped walnuts
• 3 tablespoons honey
• 2 tablespoons lemon juice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 Cornish game hens (20 to 24 ounces each)

1. In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens.
2. Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375u0b0 for 1 hour or until a thermometer reads 180u0b0.

onion, celery, butter, rice, raisins, walnuts, honey, lemon juice, ground cinnamon, salt, pepper, cornish game hens

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