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Broccoli-Stuffed Cornish Hens |
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Serves: 8 Print this Recipe1 6-ounce package white rice wild rice/long-grain mixture, cooked 1/2 pound broccoli fresh chopped, cooked until crisp-tender 3 green onions chopped 1 egg beaten 1/2 cup almonds coarsely chopped toasted Salt and freshly ground pepper to taste 4 20-ounce packages cornish hens about 20 ounces each Basting Sauce: 1/2 cup butter real, melted 2 tablespoons lemon juice fresh or or lime juice Salt and freshly ground pepper to taste Combine cooked rice, broccoli, green onions, egg, almonds, salt, and pepper in a large bowl. Lightly fill each hen cavity with some of the mixture. Reserve remaining stuffing (heat just before serving). Secure end skin and legs with string. Thread hens onto a rotisserie and roast according to manufacturer's instructions, about 1 hour 15 minutes, or until desired doneness. Combine butter, lime or lemon juice, salt, and pepper. Baste hens during roasting. Cut hens in half along backbone and serve with remaining rice-broccoli mixture. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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