Ingredients

• 1 cup sliced fresh mushrooms
• 3/4 cup chopped pecans
• 1/2 cup chopped onion
• 6 tablespoons butter, divided
• 1 cup cooked wild rice
• 1/2 cup chopped dried apricot
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 (24 ounce) Cornish hens (24 oz each)
• 1/2 cup apricot preserves (no sugar added)
• 1 tablespoon white vinegar

Instructions

1. In large skillet, saute the mushrooms, pecans, and onion in 4 tbsp butter until tender. Stir in the rice, apricots, parsley, salt, pepper, and cayenne.

2. Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens.

3. Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees for hens and 165 degrees for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.