Wild Rice Stuffing with Chavrie Fresh Goat Cheese Log
- 1 (4 oz.) Chavrie Fresh Goat Cheese Log, Original
- 4 cup water
- 1 cup wild rice
- ½ cup onions (minced)
- ½ cup celery (diced)
- ½ cup carrot (diced)
- 6-8 chestnuts
- ½ cup dried cranberries
- 4 each Cornish hens
- salt and pepper to season
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.