CORNISH GAME HENS WITH WILD RICE AND MUSHROOMS
- 1/2 cup uncooked wild rice
- 1 1/2 cups water
- 1 pinch salt
- 10 fresh mushrooms, sliced
- 2 tablespoons butter
- 1 larger Cornish game hen, thawed (or two smaller, if you prefer)
- 1 tablespoon poultry seasoning, or to taste
- 1/2 teaspoon dried crushed rosemary
- Salt and pepper to taste
- 2 tablespoons butter
Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen. Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice. Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
CHEDDAR MASHED POTATOES
- 8 medium potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/3 cup butter or margarine, softened
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Cheddar cheese
- 2 bacon strips, cooked and crumbled
- 1 teaspoon minced chives
Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender.
Drain and mash. Add the sour cream, butter, salt and pepper; beat until smooth and fluffy.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted.