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Cornish Hen with Wild Rice Stuffing


Submitted by Lester David Rinkel, Shepherdsville, Kentucky


  • 2 Cornish hens
  • 1 orange, grate peel
  • 2 teaspoons margarine, melted
  • 1 green onion, chopped
  • 1/2 apple, finely chopped
  • 2 Tablespoons raisins
  • 1 Tablespoon brandy or apple juice
  • 2/3 cup wild rice, cooked
  • 1/4 teaspoon dried thyme leaves
  • 2 Tablespoons orange juice concentrate


Wash hens and pat dry. Rub outer surface of hens with grated orange peel. Sauté onion and apple in margarine until tender. Cook raisins in brandy until plump. Combine onion mixture, raisins, rice, and thyme in mixing bowl. Stuff hens with mixture. Bake at 350 degrees for about 50 minutes or until hens are tender.

From December, 1990 Kentucky Living magazine

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