Preparation -
Melt the butter in a large skillet. Add the chopped celery and onion. Saute over medium heat until barely tender. Reduce heat to simmer. Add 1 cup chicken broth and the bread cubes. Stir until all the bread cubes are moistened, about a minute or two. Remove from heat. Stir in thhe seasoned salt and parsley; set aside. Rinse the hens inside and out; pat dry. Spoon the stuffing mixture into the cavities of the hens. Wrap a small piece of aluminum foil over the ends of the drumsticks on each hen. Place in a shallow roasting pan. Lightly brush each one with additional melted butter. Pour the remaining chicken broth into the bottom of the pan. Roast in a preheated oven at 400º for about 40 to 45 minutes, basting with broth halfway through.

• 1 T. butter
• 1/2 cup finely chopped red onion
• 1 small clove garlic - minced
• 1/2 cup thinly sliced mushrooms
• 1 box wild rice stuffing mix
• 1 chicken boullion cube or 1 packet chicken boullion, dissolved in 1/2 cup boiling water
• 2 Cornish Game Hens, giblet packs removed

Preparation -
Melt the butter in a skillet over medium heat. Add the onions, garlic, and mushrooms. Saute lightly until the mushrooms are lightly browned on the edges and the onions are soft and transparent. Set aside. Prepare the rice mix according to package directions. Stir in onion mixture and the dissolved chicken boullion in water. Rinse the hens with water inside and out and pat dry Spoon the prepared stuffing mixture into the cavities of the hens. Place the stuffed hens in a shallow roasting pan and cover loosely with a tent of aluminum foil. Roast in a preheated oven at 400º for 35 to 45 minutes or until the internal temperature is 180º.

• 1 pkg. quick cooking long grain wild rice mix
• 1/2 cup celery
• 1/2 cup slivered almonds
• 1 can jellied cranberry sauce
• 2 Cornish Game Hens, giblet packs removed
• 1/4 cup vegetable oil

Preparation -
Prepare the rice mix according to package directions. Stir in the celery, almonds and half of the jellied cranberry sauce. Wash the Cornish hens inside and out; pat dry. Spoon about a cup the prepared rice stuffing mixture into the cavity of each hen. Place the stuffed hens in a shallow roasting pan. Wrap a small piece of aluminum foil over the ends of the drumsticks on each hen. Brush each hen with vegetable oil. Roast in a preheated oven at 400º degrees for 35 to 45 minutes, occasionally basting with vegetable oil. The internal temperature should reach 180º when done. In a small saucepan, heat the remaining cranberry sauce until melted. Just before serving, spoon the melted cranberry sauce over the hens.