Grilled Cornish Game Hens
Wild Rice and Mushroom Stuffing
1 1/2 ounce dried porcini mushrooms
6 tablespoons unsalted butter
3/4 cup finely chopped onions
1/3 cup finely chopped celery
1 cup finely chopped fresh mushrooms (shiitake, morel, chanterelle, etc.)
3 cups cooked wild rice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh sage
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
PREPARATION: Preheat oven to 350 degrees F. Remove and discard game hen necks and giblets; rinse and pat dry Sprinkle generously with salt and pepper. Set aside.
To make stuffing: In a small bowl, soak porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve liquid. Rinse and chop mushrooms; set aside.
In a large saute pan over medium heat, melt half the butter. When butter is foamy add onions, celery, and fresh and reserved mushrooms. Stir until onions are soft and translucent, about 8 minutes.
Add rice, herbs, salt, and pepper. Moisten slightly with about 3 Tbsp. reserved mushroom water, depending on dryness.
Melt remaining butter and set aside. Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together.
Place hens, with ample space between them, on two 12" x 19" baking sheets. Brush hens generously with butter. Bake about 1 hour.
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