Cornish Hens with Wild Rice and Smoked Oyster Stuffing Recipe

Stuffing: In large pot, bring rice to boil in 8 cups (2 L) water; boil until tender, 30 to 40 minutes. Drain and transfer to large bowl.

In skillet, melt butter over medium-high heat; sauté celery, shallots, garlic, jalapeño peppers and ginger until vegetables are soft and starting to brown, 4 to 5 minutes. Stir in sage; cook for 30 seconds. Scrape into rice. Stir in oysters, parsley, salt and pepper. In small bowl, beat egg with stock; mix into rice mixture.

Using paper towels or kitchen towel, dry inside and outside of hens. Stuff each with 1/2 cup (125 mL) of the stuffing; fold over cavity skin to secure stuffing; skewer with 2 or 3 toothpicks and tie legs and toothpicks with string.

Place side by side, breast side up, leaving a little space between each if possible, on greased rack in roasting pan. Brush with butter; sprinkle with salt and pepper. Roast in 350F (180C) convection or 375F (190C) conventional oven for 30 minutes. Baste with half of the vermouth. Continue to roast, basting with pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 180F (82C), 45 minutes to 1 hour. Transfer to heated platter; keep warm.

Skim off 2 tbsp (30 mL) fat from roasting pan into saucepan; pour off remaining fat, keeping as much of the pan juices as possible. Place roasting pan over medium heat; add remaining vermouth, scraping pan to loosen brown bits. Strain into bowl. Place saucepan over medium heat; stir in flour. Cook, stirring, until flour is golden brown, 5 to 7 minutes. While whisking, pour in stock and reserved pan juices; bring to boil, stirring. Simmer for 3 minutes. Serve with hens.

Makes 8 servings.