Wild Rice Stuffing with Chavrie Fresh Goat Cheese Log

Cook the rice in boiling water following directions on the package.

In a separate pan, sauté together the carrots, onions and celery.

When rice is almost cooked, add the sautéed vegetable mixture, chestnuts and cranberries, then spread out on a sheet tray to cool.

Pre-heat oven to 375° F.

Prepare the hens by seasoning the interior body cavity with salt and pepper.

Spoon liberal spoonfuls of the wild rice mixture into the hens.

Divide the Chavrie logs into 4 slices.

Insert one slice of Chavrie log into each hen.

Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers.

170 degrees, allow hens to rest.