Cornish Game Hens With Apricot Rice Stuffing

• sliced fresh mushrooms1 cup
• chopped pecans3⁄4 cup
• chopped onion1⁄2 cup
• butter↗6 tablespoons

  divided

• cooked wild rice↗1 cup
• chopped dried apricot1⁄2 cup
• minced fresh parsley1 tablespoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• cayenne pepper↗1⁄8 teaspoon
• Cornish hens4

  (24 ounce) (24 oz each)

• apricot preserves↗1⁄2 cup

  (no sugar added)

• white vinegar↗1 tablespoon

Step-by-step instructions

1. 1

   In large skillet, saute the mushrooms, pecans, and onion in 4 tbsp butter until tender. Stir in the rice, apricots, parsley, salt, pepper, and cayenne.

2. 2

   Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens.

3. 3

   Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees for hens and 165 degrees for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.