Glazed Cornish Hens with Hazelnut Cranberry Stuffing

In saucepan, melt butter over medium heat; add onion, garlic, thyme, salt and pepper. Cook, stirring, until softened, 3 minutes. Add rice; cook, stirring, for 1 minute.

Add stock; bring to boil. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.

Add cranberries, celery, hazelnuts, parsley and lemon juice; with fork, toss to combine. Let cool.

Using kitchen shears or knife, cut wing tips off hens. Cut down each side of backbones; remove and reserve for stock. Trim off excess fat and skin; discard. Cut through centres of breastbones to divide in half.

On greased rimmed baking sheet, evenly space eight 3/4-cup (175 mL) mounds of rice mixture. Place hen halves, cut side down, over mounds; arrange so that breasts are touching baking sheet and legs are angled over rice.

Glaze: In bowl, stir together cranberry concentrate, honey, salt and pepper. Brush over hens. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in 375°F (190°C) oven, basting twice with pan juices, until golden and juices run clear when thigh is pierced, 45 minutes.

Additional information :

Tip: To toast hazelnuts, place in skillet over medium heat. Cook, shaking pan occasionally, until fragrant and skins begin to crack. Transfer to clean tea towel and briskly rub off skins. Discard skins.