This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cornish Hens With Wild Rice Stuffing
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- #16686
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 package (6 ounce size) long grain and wild rice mix
1 medium onion, minced
3 tablespoons butter or margarine, melted and divided
1 large apple, peeled, cored and coarsely shredded
1 egg, beaten
1 tablespoon minced fresh parsley
1/8 teaspoon ground thyme
6 Cornish hens, 1- to 1 1/2-pound each
salt and pepper
directions
Prepare rice according to package directions.
Saute onion in 2 tablespoons butter. Combine rice, onion, apple, egg, parsley, and thyme; stir well, and set aside. Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry; sprinkle cavities with salt and pepper. Stuff hens with rice mixture, and close cavities. Secure with wooden picks; truss. Place hens, breast side up, in a shallow pan, and brush with remaining 1 tablespoon butter.
Bake at 350 degrees F for 1 to 1 1/2 hours or until juices run clear when thigh is pierced with a fork.
Recipe Source: Southern Living
added by
nancyaery
nutrition data
848 calories, 54 grams fat, 26 grams carbohydrates, 62 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
April 18, 2008
Easy and tasted great.
March 20, 2007
this is the best stuffing we have ever had it is absolutely delicious