Christmas Cornish Game Hens with Herbed Rice Stuffing Recipe

Here’s another Christmas dinner recipe that is perfect for two, and can be even more festive when the two of you help prepare it together. It’ll be a new Christmas tradition in the making.

Ingredients:

• 2 Tbsp. onion, chopped fine
• 1/3 C long grain rice, uncooked
• 4 Tbsp. butter, divided
• 1/2 C cream of celery soup
• 3/4 C water
• 1 Tbsp. lemon juice
• 1 tsp. chives, dried
• 1 tsp. parsley flakes
• 1 chicken bouillon cube
• 2 (1 1/4 lb) Cornish hens
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. tarragon, dried

Directions:

Place 2 Tbsp. butter in a large skillet over medium heat and allow the butter to melt completely. Stir in the onion along with the rice. Cook for 3 minutes, stirring occasionally, until the rice has begun to brown. Pour the soup into the skillet and stir to combine. Add the water, lemon juice, chives, parsley, and bouillon cube, being sure to stir well to combine the ingredients. Allow the mixture to heat to a steady boil. Reduce the heat to low, cover the skillet, and cook 25 minutes or until all the liquid is absorbed and the rice is tender. Remove the skillet from the heat and allow the mixture to cool enough to handle.

Clean the hens with cold water and pat dry with paper towel. Sprinkle the salt and pepper into both hen cavities. Stuff the two hen cavities with the rice mixture. Place the oven temperature at 375 degrees and allow the oven to heat. Place a rack in a large baking pan. Lay the hens breast-up on the rack. Melt the remaining butter in a microwave-safe bowl on high for 1 to 2 minutes. Add the tarragon to the melted butter and stir to combine. Brush the hens with the butter mixture. Cover loosely with foil and bake 45 minutes, being sure to baste with the butter mixture about every 10 minutes. Serving Size:  2.