Cornish Hens with Wild RiceCranberry Stuffing and Jalapeno Jelly Glaze

• 1/2 cup jalapeno jelly, or 1/2 cup apple jelly with 1/2 teaspoon Tabasco sauce
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• Six 12-ounce Cornish game hens
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1/2 cup chicken broth
• 1/2 cup dried cranberries
• 1/4 cup chopped, toasted hazelnuts or filberts
• 1 tablespoon freshly grated orange zest
• 2 teaspoons dried poultry seasoning
• 1/2 teaspoon kosher salt
• 3 cups cooked wild rice
• Butter for basting hens

1. Position the oven racks so that there is a rack in the center of the oven.
2. Preheat the oven to convection roast at 350F.
3. Coat a shallow roasting pan or broiler pan and rack with nonstick spray.
4. To make the glaze, in a small saucepan, heat the jalapeno jelly until melted.
5. Remove from the heat and stir in the orange juice, balsamic vinegar, and mustard.
6. Set aside.
7. Rinse the hens and pat dry with paper towels.
8. Set aside.
9. To make the stuffing, in a medium skillet, melt the butter and add the onion; saute over medium-high heat for 5 minutes, stirring constantly, until the onion is translucent.
10. Remove from the heat and stir in the chicken broth, cranberries, hazelnuts, orange zest, poultry seasoning, and salt.
11. Stir in the cooked wild rice.
12. Stuff each hen with 3/4 cup of the wild rice mixture.
13. Tie the legs together with the tail of each bird to close the opening.
14. Place on the roasting pan.
15. Brush with the glaze and roast for 20 minutes.
16. Brush again with butter, then with the glaze, and roast in the center of the oven for 10 minutes at a time, until an instant-read thermometer inserted into the meaty portion of the thigh registers 175F.
17. This should take 25 to 30 more minutes.
18. Baste the hens with any remaining glaze and keep warm until serving.

jalapeno jelly, freshly squeezed orange juice, balsamic vinegar, mustard, game hens, butter, onion, chicken broth, cranberries, orange zest, poultry seasoning, kosher salt, rice, butter

Taken from www.epicurious.com/recipes/food/views/cornish-hens-with-wild-rice-cranberry-stuffing-and-jalapeno-jelly-glaze-372480 (may not work)