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Roasted Game Hens For Two Recipe

Pine Nut Rice Stuffing (recipe follows)

2 Rock Cornish game hens (1 to 1 1/2 pounds each)


4 slices uncooked bacon

Make stuffing; set aside.

Preheat oven to 425 F. Pat game hens dry. Salt inside and out.

Truss birds: Fold wing tips back under upper part of wings and tie legs together with kitchen twine.

Lay 2 strips of bacon across breast of each bird. Set birds on rack in roasting pan; set pan on middle rack of oven. Roast for 30 minutes; discard bacon strips; baste birds with pan juices. Continue roasting until thickest part of thigh registers 180 F. and breast registers 170 F., about 15 minutes more. Baste again as birds are removed from oven.

Let birds stand 10 minutes before serving.

Pine Nut-Rice Stuffing

1 C. cooked white rice

1/4 C. minced onion

1/4 C. pine nuts

2 T. chicken broth

Preheat oven to 400 F.

In medium bowl, mix rice, onion and pine nuts. Moisten with chicken broth.

Spoon mixture into buttered baking dish; bake until center of stuffing registers 165 F., about 30 minutes.

Makes 1 1/2 cups.

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