Cornish Hens Stuffed with Wild Rice
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, softened, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens (20 to 24 ounces each)
In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat.
Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens.
Place on a rack in a large shallow baking pan. Rub remaining butter over skin.
Bake, uncovered, at 375° for 1 hour or until a meat thermometer reads 180°.