Tender and juicy Cornish hens are stuffed with a delightful mixture of apple, cranberry, and savory rice for an elegant and comforting main dish.

– 4 Cornish hens, rinsed and patted dry

– 2 cups cooked wild rice

– 1 apple, peeled, cored, and diced

– 1/2 cup dried cranberries

– 1/4 cup chopped fresh parsley

– 2 tablespoons unsalted butter, melted

– 1 teaspoon dried thyme

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

1. Preheat the oven to 375°F (190°C).

2. In a medium bowl, combine the cooked rice, apple, cranberries, parsley, melted butter, thyme, salt, and pepper. Mix well.

3. Carefully stuff each Cornish hen with the rice mixture, being sure not to overstuff.

4. Place the stuffed hens in a large roasting pan or baking dish.

5. Roast the hens for 55-60 minutes, basting occasionally, until the internal temperature reaches 165°F (75°C).

6. Allow the hens to rest for 5 minutes before serving.

For a heartier dish, serve the Cornish hens with roasted vegetables or a fresh green salad.