Glazed Cornish Hens with Wild Rice Stuffing

Step 1

Bring the wild rice and chicken broth to a boil in a saucepan; reduce heat, cover, and simmer 45 minutes until tender. Stir in the dried cranberries and let cool slightly.

Step 2

Preheat oven to 375°F. Melt 2 tablespoons of the butter in a skillet, add the diced onion and celery, and cook 5 minutes until softened; stir into the cooked wild rice.

Step 3

Season the cornish hens inside and out with the salt and pepper and loosely spoon the wild rice stuffing into each cavity.

Step 4

Melt the remaining 2 tablespoons butter with the honey and brush over the hens; place them breast-side up in a roasting pan.

Step 5

Roast for 45-55 minutes, brushing with any remaining glaze halfway through, until the hens reach 165°F, the center of the stuffing in each cavity also reads 165°F, and the skins are golden brown.

Step 6

Let the hens rest 10 minutes before serving.