Cornish Hens with Toasted Rice Stuffing

2 hours Prep: 10 minutes Cook: 1 hours

287 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

1	tablespoon	butter
1/2	cup	pecans	chopped
1	cup	water
2	each	cornish game hens	thawed
1/4	teaspoon	black pepper
1	package	long grain rice
1 1/3	cups	orange juice
1/4	cup	raisins, seedless
1/2	teaspoon	salt
1	teaspoon	butter	melted

Directions

Melt butter in a sauce pan.

Add rice only and pecans and sauté over low heat, stirring occasionally, until rice turns golden brown.

Add seasoning packet, orange juice, water, raisins to rice mixture and stir well.

Bring to a boil, cover, and reduce heat. Simmer for 25 minutes or until liquid is absorbed.

Remove from heat and cool.

Remove packet from cavity of Hens and discard.

Wash Hens inside and out and drain well.

Season with salt and black pepper. Fill cavity of each Hen with 1/2 to 3/4 cup rice mixture.

Cover and warm remaining rice to serve with Hens.

Tie drumsticks together with string and place on a rack in a roasting pan.

Brush each Hen with melted butter.

Roast in a 350 degrees F. oven for 1 hour or until juices run clear when Hen is pierced.

Baste occasionally with melted butter while roasting.

Remove from oven.

Remove and discard string. Serve Hens on a bed of the remaining Rice Stuffing.

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Nutrition Facts

Serving Size 136g

Amount per Serving

Calories 287 36% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 263mg	11%
Total Carbohydrate 44.0g	15%
Dietary Fiber 2.0g	8%
Sugars 5.0g
Protein 4.0g	9%

Vitamin A	3%		Vitamin C	37%
Calcium	3%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean