Perry Como singing The 12 Days of Christmas. Because sometimes, Christmas should be delightfully laid-back.
And laid-back is exactly how I felt after making the following deliciousness. Laid-back. And full. Very full.
On the third day of Christmas, my true love gave to me three French hens...
On the third day of Christmas, I made Stuffed Cornish Hens.
1 pkg long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tbs butter, divided
1 can cream of mushroom soup
1 4 oz can mushroom stems and pieces, drained
4 Cornish game hens
Cook the rice according to the box directions.
Preheat oven to 350 F.
Saute the celery and onion in 1 tbs butter until soft.
Combine celery and onion mix, cooked rice, soup, and mushrooms in a bowl.
Sprinkle salt and pepper both on and inside each hen. Stuff with rice mixture, which is, by the way, extremely delicious.
Place in a greased roasting pan. If you have a roasting pan with a rack, use that. I do not.
Cover with foil or with the roasting pan's lid. Bake for 40 minutes.
Melt the remaining 1 tbs butter. Remove the foil/lid from the pan and brush the melted butter over the hens. Bake for another 25-35 minutes, or until the temperature of the hens is 180 F and the stuffing is 165 F.
Let cool slightly, and enjoy!
*The original recipe calls for 6 hens, but I only made 4. Since I still made the same amount of stuffing, I had some left over. I baked that along with the hens in a separate Corningware dish and had it on the side. Excellent, excellent idea.
... two turtledoves...
... and a partridge in a pear tree.