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| CORNISH HENS WITH SHRIMP STUFFING | |
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1 (6 oz.) pkg. long grain & wild rice mix 6 green onions, sliced 1/4" thick 2 tbsp. butter 1 (5-6 oz.) pkg. frozen, peeled, cooked shrimp) 1/2 c. currants or raisins 1/4 c. sliced almonds 1/2 tsp. nutmeg 2 (1 - 1 1/2 lbs.) Cornish game hens 4 slices bacon, halved crosswise STUFFING: Prepare rice mix according to directions. In medium skillet, cook green onions in hot butter until tender. Remove from heat. Stir in shrimp, currants, almonds and nutmeg. Add cooked rice and toss until well mixed. Halve hens lengthwise. Rinse and pat dry. Twist wing tips under backs. Spoon 4 mounds of stuffing in a 13"x9" baking dish. Place hens, cut side down, over rice. Place bacon atop each hen. Bake, covered, 375 degrees for 45 minutes. Uncover. Bake 30 to 35 minutes more until tender. Makes 4 servings. Good with a blush wine. | |
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recipe reviews #2722
Jill says:
I was a little unsure about the whole raisins and nutmeg components.. but it worked out much better than I could have imagined! It was wonderful!.. although I placed a whole strip of bacon on each half cornish hen (you can never have too much bacon can you!?)... certainly a repeat recipe!
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