Ingredients

• 4 tablespoons butter, softened
• 1/2 cup sliced celery
• 2 shallots, finely chopped
• 1 cup cooked rice
• 8 ounces cherries, pitted
• 2 tablespoons chopped dried apricots
• 2 teaspoons chopped parsley
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 3 (1 1/2 lb) Cornish hens
• 1/3 cup apricot jam

Instructions

1. Preheat oven to 425°F In skillet melt 2 tbsp butter over med heat.

2. Add celery and shallots; cook, stirring often, until tender, about 4 minute Remove from heat; stir in rice, cherries, apricots, parsley, 1/2 tsp salt, and 1/8 tsp pepper.

3. Rub hens with remaining butter; sprinkle with remaining salt and pepper.

4. Fill cavities with stuffing.

5. Place on rack in roasting pan.

6. Roast 15 minute Reduce oven temp to 350F roast 45 minute.

7. Stir 1 tbsp water into jam; brush over hens.

8. Roast until meat thermometer inserted into thigh registers 180F, about 15 minute.