Ingredients
8cornish game hens,(1 lb each)
kosher salt
black pepper,cracked
1½ozdried porcini mushrooms
6tbspunsalted butter
¼cuponion,finely chopped
1cupcelery,finely chopped
1cupfresh mushrooms,like shiitake, morel, chanterelle, etc, finely chopped
3cupwild rice,cooked
¼cupfresh parsley,chopped
¼cupfresh sage,chopped
1tspkosher salt
½tspblack pepper,cracked
Preparation
Preheat oven to 350 degrees F.
Remove and discard game hen necks and giblets; rinse and pat dry. Sprinkle generously with salt and pepper. Set aside.
In a small bowl, soak the porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve about ⅔ cup of liquid.
Rinse and chop mushrooms; set aside.
In a large sauté pan over medium heat, melt 3 tablespoons of butter. When butter is foamy, add onion, celery, and fresh and reserved mushrooms. Stir for about 8 minutes, until onion is soft and translucent.
Add rice, herbs, salt, and pepper. Moisten slightly with about 3 tablespoons of reserved mushroom water, depending on dryness. Makes 4½ cups of stuffing.
Melt the remaining butter and set aside.
Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together.
Place the hens, with ample space between them, on two 12×19-inch baking sheets. Brush hens generously with butter.
Bake about 1 hour.
Slice, serve, and enjoy!
