What we had for Thanksgiving...Cornish Hens!!

 After we sent out over 250 turkeys out to our wonderful customers...we decided that this year we were going to have our Cornish Hens for Thanksgiving!  They were of course our family farm grown Cornish Hens and Farmer Chris made them excellently and still had time to do the chores!

Stuffed Cornish Hens...

Ingredients

• 1/2 cup chopped celery
• 1/4 cup sliced fresh mushrooms
• 2 tablespoons butter
• 1 (6 ounce) package fast-cooking long grain and wild rice mix
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1/4 cup water
• 2/3 cup sliced water chestnuts, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped green onions
• 2 tablespoons reduced-sodium soy sauce
• 5 Cornish game hens

Directions

1. In a large saucepan coated with nonstick cooking spray, cook celery and mushrooms in butter until tender. Stir in rice; cook 1 minute longer. Stir in the contents of the rice seasoning packet, broth and water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until rice is tender.
2. Stir in the water chestnuts, cranberries, onions and soy sauce. Stuff into hens. Place on a rack in a shallow roasting pan. Bake at 375 degrees F for 50-60 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165 degrees F. Cut each hen in half lengthwise to serve.

It was awesome --- and we had a great time being Thankful for our families and the wonderful people in our lives!

Thank you for all of the wonderful feedback on how delicious your Turkey was this year!  We hope you all had a wonderful Thanksgiving.

Michelle