Best Currant Glazed Cornish Hens Recipes

Currant-Glazed Cornish Hens image

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 19

1 package (6 ounces) long grain and wild rice mix
1 medium onion, chopped
1/2 pound sliced fresh mushrooms
1/4 cup chopped celery
2 tablespoons canola oil
1/2 cup chopped pecans, toasted
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 Cornish game hens (20 to 24 ounces each)
2 tablespoons butter, softened
CURRANT SAUCE:
1 tablespoon butter
1/2 cup currant jelly
2 tablespoons lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves

Steps:

Prepare rice according to package directions. In a large skillet, saute the onion, mushrooms and celery in oil until tender. Remove from the heat; add the rice, pecans, parsley, thyme and marjoram. Stuff hens; rub skin with butter. , Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, for sauce, heat the butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine the cornstarch, vinegar, salt and cloves until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , After hens have baked for 30 minutes, baste and bake 30 minutes longer or until juices run clear. Place extra stuffing in a greased 1-qt. baking dish; cover and bake at 350° for 30 minutes.

Nutrition Facts :

Currant-Glazed Cornish Hens image

Number Of Ingredients 19

1 (6-ounce) package long grain and wild rice mix
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1/4 cup chopped celery
2 tablespoons cooking oils
1/2 cup , chopped pecans, , toasted
2 tablespoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 Cornish hens
2 tablespoons butter or margarine, softened
CURRANT SAUCE:
1 tablespoon butter or margarine
1/2 cup currant jelly
2 tablespoons fresh lemon juice
1/4 cup cider vinegar
1 tablespoon cornstarch
1 teaspoon salt
3 whole cloves

Steps:

Prepare rice according to package directions. In a large skillet, sauté onion, mushrooms and celery in oil until tender. Remove from the heat add rice, pecans, parsley, thyme and marjoram. Stuff hens rub skin with butter. Place on a rack in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. Meanwhile, for sauce, heat butter, jelly and lemon juice in a small saucepan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves add to pan. Bring to a boil boil for 2 minutes. After hens have baked for 30 minutes, baste and bake for another 30 minutes or until juices run clear. Bake extra stuffing in a greased 1-qt. covered baking dish at 350° for 30 minutes.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves