| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cornish | Shelf life, Shelf1 | 1 | servings |
INGREDIENTS
| 4 | Fresh Cornish Hens | |
| 2 | c | Cooked Long-Grain & Wild Rice |
| 1/2 | c | Chopped Fresh Spinach Leaves |
| 1/4 | c | Shredded Parmesan Cheese |
| 1/2 | c | Sliced Fresh Mushrooms |
| 2 | Strips Cooked; Crumbled Bacon |
INSTRUCTIONS
Remove giblets from hens. Rinse hens in cold water and refrigerate. Combine all other ingredients in a medium-sized mixing bowl. Discard giblets or save for another use. Stuff 1/2 cup of the dressing into the cavity of each hen. Brush the tops of the hens with butter or margarine. Place the hens, breast side up on a shallow baking pan. Roast at 375 degrees for 1 hour to 1 hour and 15 minutes. Make sure the internal temperature reaches 160 degrees to insure doneness. Remove from the oven and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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